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Lodge Cast Iron Dutch Oven Whole Chicken Recipe

This delicious Dutch Oven Whole chicken recipe is tender, juicy and flavorful with a slightly crunchy crust.

The best part about it however is how easy it is to make.

I chose to make mine in a regular oven, however this recipe would be easy enough to adapt for cooking over an open fire or even on a BBQ grill.

A whole roasted chicken ready to eat.

Lodge Cast Iron Dutch Oven Whole Chicken Recipe

One reason why I used my Lodge cast iron Dutch Oven to make a whole chicken instead of some other type of pan is because I truly love the Lodge Brand.

Not only do they come with very clear instructions on how to season and care for cast iron cookware, but they last as long as you take proper care of them.

Caring for cast iron is not hard and I love that it is truly non-stick.

In the event something does stick to the pan, it just means it was not seasoned correctly and that is fixable, unlike other types of non-stick pans where the coating wears off.

Chicken, like other types of whole birds such as turkey cooked in a cast iron roasting pan or Dutch Oven comes out really juicy and fall off the bone tender.

The reason for this is because cast iron heats evenly and the lid seals tightly.

This keeps the steam and the juices inside the pan which helps keep the meat moist.

A whole roasted chicken ready to eat.

Here Is My Dutch Oven Whole Chicken Recipe

This Dutch Oven Whole Chicken recipe really is pretty simple.

Most of the ingredients are tucked inside the cavity, which of course means you can’t stuff this bird.

The paprika adds just the right amount of spice to the crust of the chicken.

I truly hope you enjoy this recipe and I would love to hear your thoughts on it after you make it.

Here is the recipe.



Lodge Cast Iron Dutch Oven Whole Chicken Recipe

A whole roasted chicken ready to eat.
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  • Author: Sheri Ann Richerson
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Category: Chicken
  • Method: Bake




  1. Wash the chicken and remove the liver, gizzard, neck and other innards from the cavity.
  2. Place the chicken, breast side up in the cast iron Dutch Oven.
  3. Add the chicken broth to the Dutch Oven.
  4. Cut the butter into Tablespoon portions.
  5. Place three Tablespoons of butter between the skin and the uncooked breast meat.
  6. Pierce the lemon with a poultry needle making sure it has 12 holes in it.
  7. Place the lemon inside the cavity of the chicken.
  8. Place the garlic cloves, rosemary, salt and pepper inside the chicken cavity.
  9. Cover the cavity with the chicken fat flap to close it up. If your chicken does not have this, tie the legs together to help hold the cavity closed.
  10. Melt the remaining two Tablespoons of butter.
  11. Add the smoked paprika to the butter and stir well to combine.
  12. Brush the melted butter all over the outside of the chicken.
  13. Place the lid on the Dutch Oven.
  14. Place the Dutch Oven in the oven on the center rack.
  15. Turn the oven on and set it to 450 degrees Fahrenheit.
  16. Bake the chicken for 30 minutes.
  17. Turn the oven off and let the chicken remain in the oven for an additional 30 minutes. Do not open the oven during this time.
  18. Remove the pan from the oven and let it sit for 20 minutes longer.
  19. Remove the lid and check the internal temperature of the chicken. It should be 165 degrees Fahrenheit.
  20. If it is, transfer the chicken to a serving platter*, carve it and serve it.


*You can opt to boil down the juices left in the Dutch Oven to make a sauce for the chicken if you wish.

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