There’s something just freaking wonderful about a whole chicken roasting in the oven. The smell of garlic, lemon, and fresh herbs wafting through the kitchen just screams family gatherings and cozy Sunday roast dinners. This Dutch Oven Roast Chicken with Lemon and Fresh Herbs is a super simple roast chook that you’ll want to make again and again!

A cooked roast chicken in a white Dutch oven. Mashed potato and fresh herbs sit beside the pot.

We’re roast people around here. My Mum has made a roast dinner nearly every Monday night of my life. And while the recipe changes every week depending on what’s in season (or in the case of growing up on a farm, what’s in the freezer), a roast chicken is always one of our favorite roast dinners. It’s simple, feeds a family, and if you’re lucky, there’ll be leftover chicken for tomorrow’s lunch – because homemade roast chicken sandwiches are the best! Since then, it has become a weekly staple in my kitchen— and it never fails to impress. Winner winner chicken dinner!

Why You’ll Love This Recipe

I just love a one-pot wonder, don’t you? Everything cooks in the Dutch oven, making cleanup a breeze.

A Dutch oven whole roast chicken is just so damn versatile. Serve it with a simple salad or with all the traditional roast dinner sides like duck fat potatoes and mushy Marrowfat peas. It’s one equally at home on the table for the holidays or a simple Monday night roast dinner for 3.

You can easily make the butter and stuff the chicken a day ahead if time isn’t on your side. Then just pop it in the fridge until you’re nearly ready to cook!

Ingredients

A whole chicken (approximately 2kg)
Fruit and Veg: fresh lemon, brown onion, garlic cloves, plus a whole head of garlic cut horizontally.
Butter, olive oil, sea salt flakes, freshly ground black pepper
Herbs: fresh rosemary, thyme, bay leaves, and parsley
Dry white wine. I always have a bottle open in the fridge, so as a general rule, I cook with that. However, if you are buying wine to cook with, don’t feel the need to buy the most expensive bottle out there. No one is going to notice whether it’s a $10 bottle or a $50 one. Save your pennies instead!
Water

Step-by-Step Instructions

1. Preheat the oven.

2. Prepare the Chicken for stuffing.

3. Make the butter with lemon zest, fresh herbs, and seasonings.

4. Stuff the chicken to give all the flavor!

5. Prepare the roasting base and place your chicken on top, ready for the oven.

6. Cover with the lid and pop it in the preheated oven.

7. After 1 hour, remove the lid and continue roasting until the skin is golden brown and crispy.

8. Rest and Serve.

A dutch oven with a roasting base of onions, garlic and herbs in it

Equipment

I bake a 2kg whole roast chicken in my Le Creuset 24cm cast iron enameled Dutch oven. If your chook is any larger, you’ll need to use a bigger pot – Try a 26/28cm Dutch oven instead. A cutting board, a sharp cooks knife, measuring tools, and a small mixing bowl are also needed for this recipe.

I like a digital instant-read thermometer; however, any meat thermometer will do the job. It takes the guesswork out of it, ensuring the chicken is cooked to perfection without overcooking.

Cooks notes

Be sure to let your chicken come to room temperature for 30 minutes before cooking to ensure even cooking.

Always let your meat rest! While the meat will continue cooking, resting allow the juices to redistribute, settle, and results in a much juicer bird.

If you are using an instant-read thermometer, the cooked internal temperature of a whole chicken is 75°C. Insert the thermometer into the thickest part of the chicken breast meat. Don’t have a thermometer? Insert a skewer into the thickest part of the meat. If the juices that come to the surface run clear, then your chicken is most likely cooked and ready to eat!

Be sure to take advantage of all that delicious flavor when you remove the cooked chicken from the Dutch oven. There is so much flavor on the bottom of the pan and in the drippings, so utilize them to make a flavorful sauce to go with your roast dinner!

Let’s turn this into a meal with some sides…

Where do I start?! This roast chicken pairs beautifully with:

Let’s start with a classic. Creamy and buttery mashed potatoes win every time.
For soaking up the delicious pan juices and mopping up any gravy, a Dutch oven white bread is always a crowd favorite in our family.
Add your favorite salad alongside your roast chicken. This Roasted Beetroot and Lentil Salad is my go-to. I can never go past it!
Roast chicken and sweet potatoes?! Yes! Try these mashed sweet potatoes – they’re easy to make and taste delicious with a little chicken gravy on top!

FAQ’s

I don’t recommend it for this recipe. If you would like to use pieces instead of a whole chicken, opt for chicken marylands with the skin on. You’ll need to adjust the cooking time as pieces will cook faster than a whole chicken so be sure to adjust accordingly.

A heavy-duty roasting pan is a great substitution. You could use it with a lid if you have one) on cover with foil to achieve a similar result. Another option is to simply roast this chicken recipe, uncovered in a roasting tray at the same oven temperature. You’ll need to reduce the cooking time to approx. 70-75 minutes and don’t bother about laying a bed of onions and garlic of the bottom of the tray.

Most of the time if I’m cooking for just the three of us, I won’t truss; however, if we’re hosting a crowd for the holidays, I will truss my birds with a little kitchen twine.

Storage

Store any cooked roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave to maintain its flavor and keep the moisture in.

Le creuset pot with a cooked roast chicken in it.

Love a roast dinner? Me too! Try these recipes…

Happy roast night!

2 Comments

Michael says:

7 September 2025 at

Delicious! I’ve made it twice so far.
Would love a follow on recipe to turn the juice into a gravy!!

1. Emma Lee says:
  
  9 September 2025 at
  
  That’s so lovely to hear Michael! I’m on the gravy recipe. Should be posted soon 🙂

Dutch Oven Roast Chicken With A Lemon & Herb Butter