Dutch Oven Lemon Garlic Chicken - easy whole roasted chicken bursting with buttery lemon and garlic flavor!
Don't want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
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!
Whole Roasted Chicken 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.
Dutch Oven Garlic Lemon Chicken Recipe
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on facebook and pinterest!
CONNECT WITH SWEET C’S!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube | Pinterest | Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Dutch Oven Grecian Chicken
Dutch Oven Lemon Garlic Chicken - easy whole roasted chicken bursting with buttery lemon and garlic flavor!
Ingredients
- whole chicken
- 2 lemons, sliced into thin rounds
- ¾ cup garlic, peeled
- 1 tablespoon dried oregano
- salt and pepper
- 1-2 pats of butter, optional
Instructions
- Preheat oven to 375 degrees / 190 c
- Stuff ½ 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 ½ 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!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 231Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 73mgSodium 124mgCarbohydrates 7gNet Carbohydrates 0gFiber 1gSugar 1gSugar Alcohols 0gProtein 22g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Leave a Reply