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Nothing beats a good hot dog by the campfire, but sometimes a complete main course like this mouthwatering Dutch Oven Roasted Chicken just hits the spot.

Dutch Oven Roast Chicken

Dutch Oven Roast Chicken with potatoes and vegetables is a one pot whole chicken dinner recipe that can be roasted on a campfire or in the oven.
Course Main Course
Cuisine American
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 4 servings
Calories 676

Equipment

  • 12 inch (6 quart) Dutch Oven (or larger)
  • Meat thermometer
  • charcoal briquets (if cooking over campfire)

Ingredients

  • ½ cup dry seasoning rub (I made my one spoon dry rub and used all of it - see recipe in notes)
  • 1 whole chicken (mine was around 6 pounds)
  • ½ cup butter (unsalted recommended)
  • 1 pound baby yellow potatoes (quartered)
  • 4 large carrots (peeled and cut into bite sized chunks)
  • 1 yellow onion (peeled and quartered)

Instructions

  • Prior to cooking, coat chicken in dry rub and wrap tightly with plastic wrap. Refrigerate at least one hour or overnight.

To cook over a campfire:

  • To prepare for cooking, heat 24 coals. Place 8 of the hot coals evenly under dutch oven.
  • When the cast iron is hot, add the butter and melt. Sear the breast side of the chicken for about 5 minutes in the hot butter. 
  • Remove the chicken and spread the vegetables in the pot. 
  • Then return the chicken to the pot, breast side up with the meat thermometer inserted into the thickest part of the breast. You may need to redistribute the vegetables to get the chicken to fit. Ideally you want the chicken in the middle of the dutch oven and not touching the lid or the base.
  • Cover with the lid and add remaining 16 coals to the lid. Rotate the lid a quarter turn every fifteen minutes or so. After about 45 minutes of cooking, you may need to add a few more hot coals. Just be sure to add twice as many to the top as you do the bottom. Continue cooking until the internal temp reads 165 degrees F and the drumsticks start to pull away from the body. This may take 1-1.5 hours.

To cook in your oven:

  • Preheat oven to 350 degrees F with the dutch oven inside the oven. You want it to get hot. 
  • When the cast iron is hot, add the butter and melt. Add the chicken to the dutch oven, breast side down, and cook in oven for about 5 minutes in the hot butter. 
  • Remove the chicken and spread the vegetables in the pot. Then return the chicken to the pot, breast side up with the meat thermometer inserted into the thickest part of the breast. You may need to redistribute the vegetables to get the chicken to fit. Ideally you want the chicken in the middle of the dutch oven and not touching the lid or the base. Cover with lid and return to oven.
  • Continue cooking until the internal temp reads 165 degrees F and the drumsticks start to pull away from the body. This may take 1-1.5 hours. If your chicken starts out at room temperature, you can plan for it to take about 20 minutes per pound.

To serve:

  • I personally enjoyed carving up the chicken and returning the meat to the dutch oven with all the liquid and vegetables prior to serving. Enjoy!

Notes

Cooking tips:
  • Your favorite chicken dry rub will work, but I highly recommend you make my One Spoon Dry Rub recipe.
  • If you plan on making this meal while you camp, you can coat the chicken in the dry rub, refrigerate it for 1-2 days before you leave the house, and then transport the chicken in a sealed container so that it's ready to cook.

Nutrition

Calories: 676kcal | Carbohydrates: 28g | Protein: 34g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 181mg | Sodium: 371mg | Potassium: 1066mg | Fiber: 6g | Sugar: 4g | Vitamin A: 11355IU | Vitamin C: 22.2mg | Calcium: 172mg | Iron: 8.4mg