Dutch Oven Lemon Garlic Chicken

Dutch Oven Lemon Garlic Chicken – easy whole roasted chicken bursting with buttery lemon and garlic flavor!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Lemon Garlic Whole Roasted Chicken

It can be hard to come up with easy, good and healthy meals that your whole family loves without slaving away all day over the stove.

Today we are sharing one of our 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 our absolute favorite recipes- and one of our most popular dishes on Avdaye.

This chicken is a spin off our brother-in-laws Grecian chicken drumsticks-we changed it up so that the chicken cooks in a dutch oven- giving it crispy, good skin- and it requires a lot less effort!

This dutch oven grecian chicken is our 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, toss it in the pan and cook for about an hour and a half- and you're done!

The chicken also gives off a good cooking liquid that is gravy like, and lemony.

The garlic also turns a good golden brown and has an good caramel flavor.

We like to add a little of this to cous cous for an insanely good 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 good!

A few answers

When is whole roasted chicken done?

Roasted chicken is fully cooked at 165 degrees.

Where do we take whole chickens temperature?

Using a digital meat thermometer, probe the thickest part of the chicken breast, without hitting bone.

How long does roasted chicken last?

Roasted chicken can be stored in an airtight container in the refrigerator for up to four days, or frozen for up to four months.

Serve it with

We love whole roasted chicken, because it pairs perfectly with simple, easy, good side dishes like The Best Easy Baked Scalloped Corn Recipe Easy Buttermilk BiscuitsThe Best Easy Air Fried AsparagusHerb Roasted Green Beans and PotatoesCrispy Roasted PotatoesEasy Baked Apples With Figs Easy BLT Saladand 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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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

Method

1. Preheat oven to 375 degrees / 190 c
2. Stuff 1/2 of one lemon into the chicken's cavity with 5-8 garlic cloves.
3. Generously salt and pepper chicken.
4. Add to dutch oven and throw in rest of lemon and garlic.
5. Sprinkle chicken with oregano.
6. If you like extra crispy chicken skin, add a pat or two of butter to the top.
7. 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.
8. 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.
9. Remove from pan, and carve!