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Try this healthy, homemade recipe for Rosemary Dutch Oven Chicken. You can make bone broth right in the pot after you're done!

Rosemary Dutch Oven Chicken

Try this healthy, homemade recipe for Rosemary Dutch Oven Chicken. You can make bone broth right in the pot after you're done!
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine American
Servings 6


  • 4-5 lb Whole Chicken
  • 1 large Onion peeled and quartered
  • 5 cloves Garlic peeled
  • 1-2 sprigs Fresh Rosemary
  • 2 tbsp butter melted and cooled
  • ¼ tsp Smoked Paprika
  • ½ tsp Ground Black Pepper
  • 1 tsp Mineral Salt


  • Preheat the oven to 350F.
  • Rinse the outside and the cavity of your whole chicken and pat dry.
  • Stuff the chicken cavity with the onion, garlic cloves, and sprig of fresh rosemary.
  • Place the chicken, breast side up, in the dutch oven. Drizzle the melted butter over the surface of the chicken.
  • Combine the smoked paprika, black pepper, and mineral salt in a small bowl. Mix well and sprinkle over the surface of the chicken, taking care to get the wings and legs as well.
  • Place the lid on the dutch oven and place into the preheated oven.
  • Bake for 70-90 minutes with the lid on, depending on the size of the chicken. If the chicken is on the smaller end, bake for 70, for chickens close to 5lbs, bake for 90 minutes.
  • Remove the chicken from the oven. Increase the temperature to 425F and remove the lid from the dutch oven. Baste the chicken with the drippings. Once the oven reaches the new higher temperature, place the chicken back in the oven and bake for an additional 30 minutes, or until there is an internal temperature of at least 165F in all parts.
  • Remove the chicken from the dutch oven to a plate and serve! You can also serve directly in the dutch oven if you have a sturdy heatproof trivet for your kitchen table.


A good way to make sure you don’t over bake your chicken is to check the internal temperature. The finished whole chicken needs to have an internal temperature of 185F. For the covered portion of the baking, you can remove the chicken from the oven once it reaches 165F and then return to the oven uncovered for the remaining baking time.
The drippings in the pan make an excellent gravy if you so desire to do so! Also, if you like to make bone broth, you can return all of the bones, skin, and odd bits to the dutch oven once your meal is done (reserve the extra chicken for a casserole or soup) and cover with water and a splash of apple cider vinegar. Let the bones sit for 30 minutes and then simmer on low for 8+ hours.
Keyword From Scratch, Homemade, Whole Chicken, Whole Food