Cuban Roasted Chicken in a Dutch Oven

Cuban Roasted Chicken in a Dutch Oven is full of flavor. Get out your Dutch oven and roast a whole chicken for dinner! So delicious!

Roasted chicken is something I could eat twice a week. Not only does everyone in the family love it but there are plenty of things to do with the leftovers to make another meal. 

Why cook chicken in a Dutch oven?

I used to roast chicken only when I knew I would be home for several hours because a 5 to 7 pound chicken can take a while to cook. Recently I tried an experiment and my whole chicken was done in well under an hour and a half from start to finish.

Not bad, right?  Roasted chicken has always been a favorite for my family's Sunday dinner but now I can manage to cook one on a week night too.  

I also make a roasted turkey breast in my Dutch oven. This is perfect for smaller Thanksgiving or holiday dinners!

How to Make Dutch Oven Whole Roasted Chicken

1. I use a cast iron Dutch oven to cook my chicken in. 
2. First, rub the cleaned chicken with a bit of olive oil, seasoning and chopped garlic. Stuff the chicken cavity with a cut orange and a lime. 
3. Next , brown the chicken breast side down in the dutch oven with a bit of oil. Put the Dutch oven covered in the oven and let it roast for 45 minutes at 375 degrees. Remove lid and cook for about 20 more minutes with the lid off.
4. Chicken is done when internal temperature is 165 degrees. Juices will run clear and the wing and leg can be cut off easily with a knife. 

This Dutch oven roasted chicken comes out tender, juicy and perfectly browned. If you would like the skin more crispy, you can turn the broiler on for a few minutes at the end of cooking.

Seasoning for Cuban roast chicken 

The Cuban seasoning, orange and lime made a great juice to serve with the chicken. I used  Cuban seasoning by McCormick and it is so good! I also use it for pork and it is great to rub on meats before grilling.

If you can't get this is your grocery store, try finding it on Amazon. You can also use adobo seasoning which is found in your grocery store's spice section. Or try making your own adobo with this recipe. It will also give your chicken bold Latin flavors.

Try this Dutch oven chicken recipe and you will see how easy it is to get a delicious chicken cooked a little quicker than normal.  Cuban Roasted Chicken will be on my dinner menu a few times a month from now on. I plan on roasting lots of chickens in my Dutch oven.

Sides to go with roasted chicken

This meal goes great with a variety of side dishes. Here are a few to try:

• Mini Parmesan Truffle Hasselback Potatoes
•  Lemon Roasted  Asparagus. 
• Mexican Corn Salad  via Swirls of Flavor
• Easy Garlic Parmesan Rice via Souffle Bombay
• Warm Brussels Sprout Slaw
• Panko and Parmesan Roasted Asparagus

Winner, winner, chicken dinner! (Yeah, I had to say it.)

More Chicken Recipes:

My family loves chicken so I have some other favorite chicken dinners too. Try one for dinner!

• Chicken Shawarma Sandwich
• Slow Cooker Roaster Chicken
• Caprese Chicken Cutlets 
• Easy Skillet Chicken Parmesan.  

If you like cooking in a Dutch oven, take a look at my cookbook, The 5- Ingredient Dutch Oven Cookbook. It has plenty of comfort food recipes that are perfect for the fall and winter. A dutch oven is actually perfect to make comfort food all year round. It will make cooking dinner so easy! 

If you like this Dutch Oven chicken recipe, please give it a 5-star rating below.

RECIPE

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5 from 13 votes

Cuban Roasted Chicken in a Dutch Oven

This roast chicken is easy to make and is a big family pleaser.

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dinner Entree

Cuisine: Cuban, latin

Servings: 6 servings

Calories: 440kcal

Author: Lisa Grant (Jersey Girl Cooks)

Ingredients

• 5 to 7 pound roaster chicken
• 1 teaspoon minced garlic
• 2 Tablespoons Cuban seasoning I used McCormick
• 1 TBS olive oil
• 1 orange
• 1 lime
• salt to taste

Instructions

• Preheat oven to 375 degrees.
• Remove the giblets from the chicken, rinse and pat dry. Rub the chicken skin with the garlic and 1 ½ TBS of the Cuban seasoning. Reserve ½ TBS for later.
• Heat olive oil on medium high heat in a large Dutch oven. Put the chicken in breast side down and let brown for a few minutes. Turn over and brown on other side..
• Cut the orange and lime in half and squeeze juice over the chicken. Place the fruit in the cavity of the chicken and tuck in legs and wings. Sprinkle with remaining Cuban seasoning.
• Cover Dutch oven and place in oven for about 45 minutes. Remove lid and continue cooking for another 20 minutes or until internal temperature of chicken reaches 165 degrees. The broiler can also be turned on for the last few minutes of cooking for crispier skin. Let the chicken sit for 10 minutes before carving. Add salt to taste.

Nutrition

Calories: 440kcal | Carbohydrates: 7g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 129mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg