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Dutch Oven Lemon Garlic Chicken – easy whole roasted chicken bursting with buttery lemon and garlic flavor!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Lemon Garlic Whole Roasted Chicken
It can be hard to come up with easy, delicious and healthy meals that your whole family loves without slaving away all day over the stove.
Today I am sharing one of my favorite posts from the last year- this One Pan Dutch Oven Lemon Garlic Chicken combines simple, fresh flavors for a knockout meal that everyone loves!
This has long been one of my absolute favorite recipes- and one of my most popular dishes on Sweet C’s Designs.
This chicken is a spin off my brother-in-laws Grecian chicken drumsticks-I changed it up so that the chicken cooks in a dutch oven- giving it crispy, delicious skin- and it requires a lot less effort!
This dutch oven grecian chicken is my new favorite way to slow roast chicken!
We hope you love this recipe as much as we do.
How To Prep Whole Roasted Chicken
The only real work here is stuffing some lemons and garlic into the chicken and seasoning the bird up.
After that, just toss it in the pan and cook for about an hour and a half- and you’re done!
The chicken also gives off a delicious cooking liquid that is very gravy like, and very lemony.
The garlic also turns a delicious golden brown and has an incredible caramel flavor.
I like to add a little of this to cous cous for an insanely delicious flavor!
What is Trussing a Chicken?
Trussing chicken means tying together the legs and drumsticks tightly with twine.
Do You Have To Truss Chicken?
Tying chicken drumsticks together isn’t strictly necessary – but we often take the extra step to tie together the drumsticks with a food grade twine to help keep our aromatics in the chicken.
Trussing a chicken also helps to preserve it’s shape, so it is pretty to serve at a dinner party – and it will brown and crisp more evenly when trussed.
If you don’t have twine, or want to skip trussing, your roasted chicken will still be delicious!
FAQs
Roasted chicken is fully cooked at 165 degrees.
Using a digital meat thermometer, probe the thickest part of the chicken breast, without hitting bone.
Roasted chicken can be stored in an airtight container in the refrigerator for up to four days, or frozen for up to four months.
What To Serve With Whole Roasted Chicken
We love whole roasted chicken, because it pairs perfectly with simple, easy, delicious side dishes like The Best Easy Baked Scalloped Corn Recipe, Easy Buttermilk Biscuits, The Best Easy Air Fried Asparagus, Herb Roasted Green Beans and Potatoes, Crispy Roasted Potatoes, Easy Baked Apples With Figs, Easy BLT Salad, and Easy Pumpkin Crisp!
For more of our side dishes, please check out our recent favorites:
Our complete side dish recipe index can be found here.
You can find more of our favorite chicken recipes here.
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Dutch Oven Grecian Chicken
Ingredients
- whole chicken
- 2 lemons, sliced into thin rounds
- ¾ cup garlic, peeled
- 1 tbsp dried oregano
- salt and pepper
- 1-2 pats of butter, optional
Instructions
- Preheat oven to 375 degrees / 190 c
- Stuff 1/2 of one lemon into the chicken’s cavity with 5-8 garlic cloves.
- Generously salt and pepper chicken.
- Add to dutch oven and throw in rest of lemon and garlic.
- Sprinkle chicken with oregano.
- If you like extra crispy chicken skin, add a pat or two of butter to the top.
- Add lid and cook 1 1/2 hours, checking temp every 20 minutes after an hour. You want the temp to get to 160, and then remove the lidded dutch oven, as it will keep cooking to reach the safe internal temperature of 165 degrees for a chicken.
- Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.
- Remove from pan, and carve!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
