Dutch Oven Chicken has been one of the most popular dishes of the last few centuries. Yes, that’s right — centuries. You probably recall learning about Herbert Hoover — the Republican Party candidate that ran on the slogan “a chicken in every pot” in 1928. Things didn’t turn out too well for Hoover (or for many Americans at the time) because of the Stock Market Crash and Great Depression. Historians believe Hoover never used the phrase but the slogan can be found in a campaign flyer of the era.
Beyond History – Dutch Oven Chicken
There are lots of good reasons to have “a chicken in the pot for Sunday dinner.” Dutch oven chicken is easy to prepare; it takes just a few minutes to wash a chicken and chop up vegetables. Since all the ingredients can be cooked in a single pot, cleanup is quick because there are so few dishes left to clean.
You can make dutch oven chicken with whatever ingredients you have on hand. If you have lemons, you can slice them up and place them underneath the chicken’s skin while roasting for a wonderful citrus flavor. Do you prefer a barbecue flavor? Then, you can smother the chicken with your favorite barbecue sauce. If you have a few vegetables on hand, chop them up and put them in the dutch oven with the chicken. Your vegetables will taste wonderful after cooking with the chicken.
Finally, dutch oven chicken is healthy because chicken (except the skin) is low in fat and carbohydrates. With vegetables, you have a nutrient dense entree that’s great for your family. If you have leftover chicken, then you can re-heat it and eat it later or use the meat for other dishes. In our family, we like to pick the leftover meat off of the chicken and use the meat in burritos, enchiladas, or pulled chicken BBQ sandwiches. We also reserve the broth because it makes great chicken stock for homemade chicken soup.
Serving Size, Timing, Difficulty
Serving size: 4 to 6 people
prep-time: 15 minutes
cook time: 2 ½ to 3 hours
For this recipe, we decided to cook indoors using our favorite 5 1/2 quart Le Creuset® enameled dutch oven; but, you could very easily adapt this recipe for use in your outdoor, camp-style dutch oven.
- Le Creuset® Dutch Oven (Le Creuset on Amazon)
- Measuring cup
- Serving spoon
- Knife (to chop vegetables)
- 4 ½ to 5 lb. fresh, whole chicken (giblets removed)
- 3 or 4 whole, large carrots
- 1 large russet potato
- 1 large, yellow onion
- 5 cups of water
- Salt (to taste)
- Pepper (to taste)
- 1 or 2 Bay Leaves
Step by Step Instructions
- Remove the giblets, rinse the chicken (inside and out) with water, and pat dry with a paper towel.
- Place the chicken into the dutch oven.
- Salt and pepper the chicken.
- Add 5 cups water to the dutch oven.
- Chop (coarse) onion, carrots, and potato and add to the dutch oven.
- Pre-heat your oven to 350° Fahrenheit (177° Celsius).
- Cover dutch oven and cook for 2 ½ for 3 hours.
- Check the temperature of your roasted chicken at the thickest part of the chicken (generally the breast) with a meat thermometer. Make sure it’s at least 165° Fahrenheit (74° Celsius)