How to Cook Chicken for My 6 Month Old Baby

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Here's why a Dutch oven chicken is the easiest, juiciest roast chicken ever.

Roast chicken is a classic Sunday supper, as delicious to smell as it is to eat. The dish is also tough to perfect, though: white meat can dry out while the dark meat cooks, and the skin doesn't always get brown and crispy. The trick to making perfect roast chicken: cook it in a Dutch oven.

The Perks of Dutch Oven Chicken

A true one-pan meal, a Dutch oven roast allows cooks to prep the vegetables alongside the chicken, ensuring that both are super flavorful. Cooks know that the best chicken recipes strike this balance.

Plus, the Dutch oven's unique design, with high sides and a lid, allows the chicken to cook in a moist environment first—ensuring even, moist cooking—and then to roast dry, giving that crackling skin everyone loves.

Don't miss our full list of Dutch oven recipes to make the most of this kitchen staple. We even have more Dutch oven chicken recipes! (This Dutch oven chicken thighs recipe is a must-try.)

How to Make a Whole Chicken in a Dutch Oven

A Dutch oven is ideal for this country roasted chicken recipe from Judy Page of Edenville, Michigan. Its tall sides and lid come together to create the perfect roasting environment for a whole chicken. If you don't have a Dutch oven, you can make this recipe in a roasting pan, an oven-safe casserole dish or a cast-iron skillet. Just make sure to cover the pan tightly with foil through the first four steps to trap the steam inside.

Ingredients

• 1 broiler/fryer chicken, approximately 3 pounds
• 1/2 teaspoon dried thyme
• 2 teaspoons salt, divided
• 1 large onion, cut into eighths
• 2 celery ribs with leaves, cut into 4-inch pieces
• 4 fresh parsley sprigs
• 8 small red potatoes
• 1/4 cup chicken broth
• A 5-quart Dutch oven with a lid

Directions

Step 1: Prep your ingredients

Set the chicken on the counter for about a half hour to an hour before cooking to take the refrigerator chill off (this will allow it to cook more evenly and develop a browner exterior). Sprinkle the skin with salt.

Meanwhile, wash and chop the vegetables.

Preheat the oven to 375°F, and lightly coat the bottom of a Dutch oven with oil. (These are our favorite Dutch ovens for every style.)

Step 2: Season the chicken

Sprinkle the inside of the chicken with the thyme and 1 teaspoon salt. Stuff the chicken cavity with onion, celery and parsley sprigs. Settle the chicken in the Dutch oven and cover with the lid.

Step 3: Bake the chicken

Slide the covered Dutch oven into the oven and bake for 30 minutes. Baking with the lid on allows the chicken to roast in a gentler, less dry heat, locking in the juices and flavor.

Be sure you're not making any of these Dutch oven mistakes!

Step 4: Season and bake again

Carefully lift the Dutch oven from the oven and remove the lid—carefully, as steam will escape. Sprinkle the remaining teaspoon of salt over the chicken. Scatter the potatoes around the chicken. Pour the broth into the pan, slowly, so as not to splash the liquid.

Cover the pan again and return to the oven for another 25 minutes. The added liquid helps to keep the meat moist and, again, helps the chicken to cook evenly.

Step 5: Remove the lid for crispy skin

Kick up the oven temperature to 400°. Remove the lid of the Dutch oven, allowing the chicken to dry roast and become crispy.

Cook for about 10-15 minutes. The chicken is done when a thermometer inserted in the thickest part of the thigh reads 170°-175°.

Editor's tip: Cooking a whole chicken in a Dutch oven is perfect because the lid traps the moisture inside, resulting in deliciously moist meat. Unfortunately, all that steam prevents the skin from becoming crispy, so it's critical to remove the lid for the final cooking step. Increasing the oven's temperature to 400° also helps, as the extra heat renders out the fat in the chicken skin, developing a crispy crust on top.

Step 6: Let rest

The baking is done! Remove the pan from the oven and tent the chicken with foil for 15 minutes before carving. In this resting time, the chicken will continue to cook, and the juices will distribute throughout the meat. If you slice immediately, you'll lose too much delicious juice.

Serve the chicken with the perfectly seasoned potatoes and a sprinkle of parsley. Find more inspiration for Sunday dinner side dishes.

What to Do with Leftover Roast Chicken

A whole chicken typically serves four people, so you may end up with leftovers. Luckily, leftover chicken is extremely versatile, and it lasts in the fridge for three to four days. We like removing the meat from the bone, chopping or shredding the leftover chicken and storing it in an airtight container.

From there, the shredded chicken can be used to make chicken salad, added to soup, tossed with salsa for tacos, layered with tortillas for enchiladas and added to casseroles. If you're looking for inspiration, check out these easy leftover chicken recipes.

Be sure to save the bones and carcass to make stock. If you're planning to make stock in the next few days, store the bones in an airtight container in the refrigerator. Otherwise, pop them into a freezer bag and freeze them for up to six months. When you've collected enough bones, add them to a stockpot with onions, celery, carrots, thyme, a few whole peppercorns and a bay leaf. Cover with water and simmer for a few hours until the mixture turns into a delicious, aromatic concoction.

Variations for Dutch Oven Chicken

This recipe is pretty much perfect as-is, but the good news is it's incredibly adaptable. You can vary the herbs, spices, vegetables and liquid to put your own spin on the dish. Some ideas:

• Go Italian: Season the chicken with basil (fresh or dried), parsley and salt, and toss some tomatoes in with the potatoes.
• Curry-style: Season the chicken with your favorite curry mixture. Omit the herbs.
• Thai-style: Season with salt, lemongrass and star anise. Swap the broth with coconut milk, and add a few cloves of garlic and some frozen spinach to the potatoes. Top with minced green onion.

Once you've mastered this recipe, try some of our Dutch oven recipes that will put your skills to the test!

Tips for Making a Whole Chicken in the Dutch Oven

How long does it take to fully cook a whole chicken?

As a general rule of thumb, a whole chicken takes about 90 minutes. To be sure the chicken is finished cooking, we recommend using an instant-read meat thermometer. The thickest part of the chicken breast should register 165°; the thickest part of the thigh should read 175°.

How do you keep a full chicken from drying out in the oven?

The best way to keep chicken from drying out is to prevent it from overcooking. Meat loses moisture as it cooks, so the chicken can taste dry and flavorless if it's cooked past 165° in the white meat or 175° in the dark meat. Of course, adding moisture to the cooking process is a good way to add some insurance protection. This can be done by brining the chicken before cooking it or using a moist-heat cooking method, like a Dutch oven with the lid on.

When cooking a whole chicken, do I cover it?

We've found that the best way to cook a whole chicken is to cover it for the first hour or so. This keeps the meat juicy and moist, resulting in a more flavorful bird. Then, we like to uncover it for the final 10 to 15 minutes to crisp up the skin.

What should I serve with Dutch oven chicken?

Roast chicken tastes great on its own, but it's even better when served with the perfect side. Most vegetables pair well with chicken, but side dishes containing spinach, broccoli, carrots, corn or Brussels sprouts work particularly well. We also love serving chicken with potatoes: mashed potatoes, roasted potatoes, scalloped potatoes, fried potatoes—you name a potato cooking method, and it will probably taste great.

When it comes to starches, most of them work well. Whip up a creamy polenta, a complex rice pilaf or go simple with rolls or cornbread. Check out our favorite sides for chicken if you need more inspiration.

Still hungry? Find more roast chicken ideas.

More 5-Star Chicken Recipes

Moroccan Apricot Chicken

Traditionally, Moroccan chicken with apricots includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. —Arlene Erlbach, Morton Grove, Illinois This spiced and saucy slow-cooker chicken is so good, we've named it our 2021 Recipe of the Year! Arlene included a secret ingredient that sends it over the top: vanilla extract. A go-to for many baked goods, vanilla adds a wonderful depth to savory dishes, including this one. Plus, it's an easy and elegant meal—a winner on any day of the week. For more standout recipes, check out all our 2021 Recipe of the Year finalists. —Taste of Home Test Kitchen Go to Recipe

Easy Creamy Chicken Enchiladas

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. —Janice Montiverdi, Sugar Land, Texas

Old-Fashioned Chicken Potpie

Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario

Orange Barley Chicken

My mother used to prepare orange chicken with rice back in the '60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color. —Helen Glazier, Seattle, Washington

Sesame Chicken Stir-Fry

"When our children were little, my husband frequently worked late," recalls Michelle McWilliams of Fort Lupton, Colorado. "This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids."

Easy Chicken Creole

While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes just like this easy chicken Creole recipe. It's now a meal my husband requests often. —Maxine Weaver, Petersburg, West Virginia

Southwest Chicken Chili

Chicken thighs are a nice change of pace in this easy chili. I also add a smoked ham hock and fresh cilantro for flavor and to keep the dish interesting. —Phyllils Beatty, Chandler, Arizona

Mexican Chicken Bake

A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"

Chicken Crouton Casserole

This Chicken Crouton Casserole recipe has practically made my mom famous. When she takes it to get-togethers, it's loved by all who taste it. Whenever she serves it to family, the dish is empty by the end of the meal. —Beth Gramling, Warren, Pennsylvania

Chicken Yakitori

I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. —Lindsay Howerton-Hastings, Greenville, South Carolina

Kabobless Chicken and Vegetables

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. —Chelsea Madren, Fullerton, California

Louisiana Chicken

Green peppers and mint add a surprise to this Louisiana chicken recipe. A roasting bag keeps the chicken moist and flavorful. —Jill Werle, Saskatoon, Saskatchewan

Smoky Sausage & Apple Pizza

This good-for-you pizza combines savory chicken sausage with fresh fruit and vegetables. It makes for a healthy dinner that won't sabotage your waistline. —Lindsay Williams, Hastings, Minnesota

Air-Fryer Chicken Pesto Stuffed Peppers

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. These air-fryer stuffed peppers deliver without having to sacrifice flavor! —Olivia Cruz, Greenville, South Carolina

Air-Fryer Chicken Parmesan

Quick, simple and oh-so-tasty, this air-fryer chicken Parmesan recipe is the perfect weeknight dish to have on hand. It's just as crispy as the classic, if not crispier! —Taste of Home Test Kitchen

Coconut Chicken Tenders with Creamy Caribbean Salsa

This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. —Jane Estrin, Jacksonville, Florida

Italian Chicken Stew

My husband enjoys preparing this satisfying stew because it's so easy to make. With warm Italian bread, it's a winner on a cold day.—Jo Calizzi, Vandergrift, PA

Sheet-Pan Jambalaya with Cauliflower Rice

Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. —Julie Peterson, Crofton, Maryland

Quick and Easy Chicken Poke Bowl

This chicken poke bowl is a great alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. —Emily Cresta, Oxford, Ohio

Larb Gai

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. —Taste of Home Test Kitchen

Mango Chicken Thighs with Basil-Coconut Sauce

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. —Kathi Jones-DelMonte, Rochester, New York

Pressure-Cooker Tuscan Chicken Pasta

If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. —Amber Gaines, Colorado Springs, Colorado

Red Pepper Chicken

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. —Piper Spiwak, Vienna, Virginia

Fontina Rolled Chicken

Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania

Chicken with Mandarin Salsa

When I have some leftover veggies, I dress the salsa up a little with some diced green onions and bell peppers. If you like a spicier sauce, add cayenne pepper to the skillet. —Aysha Shurman, Ammon, Idaho

Roast Chicken with Vegetables

Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen

Chicken-Pepper Alfredo

When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas

Parmesan Chicken Sandwiches

Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! —Sue Bosek, Whittier, California

Cold-Day Chicken Noodle Soup

When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois

Chicken Caesar Pizza

Dressed greens on top of warm pizza may sound a little strange but trust me, it's fantastic. —Tracy Youngman, Post Falls, Idaho

Teriyaki Glazed Chicken

I love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. —Kelly Brenneman, Riverdale, California

Barbecue Chicken Quesadillas

When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. —Pam Martin, Canandaigua, New York

Bacon & Swiss Chicken Sandwiches

I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska

Chicken Gnocchi Pesto Soup

After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa t

Chicken-Stuffed Cubanelle Peppers

Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio

Ginger-Cashew Chicken Salad

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California

Baked Chicken Chalupas

I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas

Garlic Chicken with Herbs

Pan-roasting garlic cloves transforms them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. —Kathy Fleming, Lisle, Illinois

Chicken & Caramelized Onion Grilled Cheese

My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida

Asian Glazed Chicken Thighs

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, New Jersey

Curry Chicken and Rice

I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana

Buffalo Chicken Pockets

Here's my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts

Skillet Chicken with Barbecue Onion

Barbecue chicken is a sure bet with guests, but it's also messy at times. My stovetop BBQ chicken recipe lets you savor that flavor without a pile of napkins. —Evelyn Cleare, Miami, Florida

Pineapple-Ginger Chicken Stir-Fry

I found the original recipe for this dish on a can of pineapple slices in the 1980s. After making it for a number of years, I lightened the ingredients and adapted it to a quick skillet meal. My family gave it a big thumbs-up, and we've enjoyed it this way ever since! —Sue Gronholz, Beaver Dam, Wisconsin

Roasted Chicken Thighs with Peppers & Potatoes

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Apricot Cranberry Chicken

Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. —Brooke Ruzek, Elk River, Minnesota

BBQ Chicken Bites

Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California

Chicken & Broccoli Rabe Soup with Tortellini

With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big, comforting hug in a bowl! —Cynthia Gerken, Naples, Florida

Grandma's Cajun Chicken & Spaghetti

I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi

Saucy Chicken & Tortellini

This heartwarming dish is something I threw together years ago for my oldest daughter. When she's having a rough day, I put on the slow cooker and prepare this special recipe. —Mary Morgan, Dallas, Texas

Crispy Sage Chicken Tenders

One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. —Deb Perry, Traverse City, Michigan

Chicken Alfredo with Grilled Apples

If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois

Broccoli-Cauliflower Chicken Casserole

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas

Saucy Thai Chicken Pizzas

Contributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and saucy chicken thighs that she serves with rice. We took it a step further, and used the chicken and sauce to make this restaurant-inspired Thai pizza. —Taste of Home Test Kitchen

Chicken Sliders with Sesame Slaw

Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California

How to Cook Chicken for My 6 Month Old Baby

Source: https://www.tasteofhome.com/article/dutch-oven-whole-chicken/

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