Prep the Chicken Preheat the oven to 475℉. Pat the chicken dry and season generously with salt and pepper inside and out. Season the cavity with a few leaves of the herbs, salt and pepper.

A Dutch oven trivet is a must-have for outdoor cooking, elevating the pot above hot coals for even heat and better airflow. It prevents scorching and helps maintain consistent cooking temperatures ...

A Dutch oven is just the right size and shape to cook a whole chicken. Simply cover the pot with its lid during the first part of the cooking process to make the meat fall-apart tender and juicy.

4) Bake the dutch oven chicken in a 350 degree oven for an hour or until fully cooked. 5) You can also cook over campfire coals for about an hour or until the chicken is fully cooked.

2. Wine-Braised Chicken Thighs with Shallots and Mushrooms Dutch ovens hold heat really well, so they’re ideal for cooking tougher cuts of meat until they’re fall-off-the-bone tender.

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 ...

Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken, skin side down, in a medium Dutch oven; cook over medium-high, undisturbed, until skin is browned and ...

4) Bake the dutch oven chicken in a 350 degree oven for an hour or until fully cooked. 5) You can also cook over campfire coals for about an hour or until the chicken is fully cooked.