Dutch Oven Whole Roast Chicken

Name: Dutch Oven Whole Roast Chicken
Prep time: 10 min
Cook time: 120 min
Yield: 8
Ingredients: 1/4 cup kosher salt; 1/4 cup light brown sugar; 2 tablespoons garlic powder; 2 tablespoons smoked paprika; 1 teaspoon ground dried chipotle pepper; 1 (4 pound) whole chicken; 2 tablespoons salted butter, melted

⏱️ Ready in 2h 10m 🥄 Prep 10 min 🔥 Cook 2h 👥 8 servings 👁️ 15 views

Dutch Oven Whole Roast Chicken is an moderately easy dinner you can prepare in about 2 hours 10 minutes. Made with ¼ cup kosher salt, ¼ cup light brown sugar, 2 tablespoons garlic powder, 2 tablespoons smoked paprika and 1 teaspoon ground dried chipotle pepper, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from AllRecipes

#Baked #Roasted #Dinner

📊 At a Glance

Prep 10 min

Cook 2h

Serves 8

Difficulty Medium

🛒 Ingredients

1/4 cup kosher salt

1/4 cup light brown sugar

2 tablespoons garlic powder

2 tablespoons smoked paprika

1 teaspoon ground dried chipotle pepper

1 (4 pound) whole chicken

2 tablespoons salted butter, melted

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 306

% Daily Value*

Total Fat 12.6g 16%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2980mg 130%

Total Carbohydrate 9.2g 3%

Dietary Fiber 0.6g 2%

Total Sugars 7.2g

Protein 37.6g 75%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl.

Rinse and pat chicken dry.

Rub with seasoning blend, placing any excess in the cavity.

Allow to rest at room temperature for up to 90 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place chicken in the bottom of a Dutch oven.

Pour butter over the chicken.

Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Remove from the oven and allow to rest, uncovered, for 10 minutes.

Carve chicken and spoon over pan drippings before serving.