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whole roasted chicken sitting in a red enameled Le Creuset dutch oven.
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Oven Roasted Whole Chicken

This juicy whole roasted chicken is perfect for when you need an easy meal that can put on the table without much preparation.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: High Protein Meal, Whole Roasted Chicken
Servings: 4 People
Calories: 1kcal
Cost: $20-30

Equipment

  • A Cast Iron Dutch Oven
  • Paper Towel

Ingredients

  • A whole chicken - 4-5Lbs

The Seasoning Blend

  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Paprika
  • 1 TBSP Chili Powder.
  • 1/2 TBSP Sea Salt I like to use Redmond Real Salt.
  • Oil - Preferably coconut oil lard or tallow. Avocado oil and olive oil will work as well.

Instructions

  • Preheat your oven to 425℉.
  • To begin, remove your whole chicken from its packaging. Remember to remove any organs that may be in the bird’s cavity.
  • Use paper towel to pat the bird dry. Be sure to dry all sides.
  • Spread your fat of choice on all parts of the bird. Ensure the oil covers the entire bird by rubbing the fat on the bird with your hands.
  • After the oil is spread over the bird, generously cover all sides of your chicken with the seasoning blend. When you finish adding the spices, no chicken skin should be visible. The bird should be laying in your dutch oven breast side up.
  • When your oven is preheated, place the lid of the dutch oven on your pot & place your prepared chicken in the oven.
  • Bake for 20 minutes per pound at 425℉. For a 4 pound chicken, cook with the lid on for about 50 minutes.
  • After 50 minutes, remove the lid and continue baking the chicken for 30 minutes or until the skin is golden and crispy.
  • To check how cooked your chicken is, cut near the joint of one leg. When the juices are clear, your chicken is full cooked.
  • Once the juices run clear, remove the roasted chicken from the oven and let it sit for 5-10 minutes before serving.

Notes

  • The size of chicken you will need will highly depend on the number of dinner guests and if you want any leftovers or meat for another recipe. A 4-5 pound chicken will typically serve a family of two for dinner, leftovers and for a soup or other meal.
  • To avoid the seasoning getting removed from the breast side when turning the bird, first season the spine side. By seasoning the spine side first, you only need to turn the bird once. This limits any seasoning being removed when you move the chicken.