5 Dutch Oven Chicken Recipes Just in Time for Fall
Nothing says “comfort food” like a classically-roasted chicken.
With the cooler days of fall right around the corner, we’re already dreaming of juicy, perfectly cooked chicken that’s dusted in herbs and spices and paired with a hearty, belly warming side that will have us feeling comfy-cozy all season long.
And of course, you can’t think “cozy” and “fall” without thinking of the coziest cooking tool around – the Dutch oven.
As the pandemic and lockdowns encouraged more people to learn to cook, these durable, colorful, enamel-coated cast iron pots saw a resurgence in popularity, popping up all over Instagram and TikTok, filled with freshly baked loaves of bread, hearty soups and, of course, beautifully roasted chicken.
So, as we transition from the sunny days of summer to the brisk, crunchy, orange-hued days of the harvest season, we’re getting you—and your tastebuds—ready with 5 of our favorite Dutch oven chicken recipes.
Whoever coined the phrase “less is more” was obviously talking about the first recipe in our lineup. Simply seasoned with rosemary, thyme, oregano and parsley and nestled on a bed of parsnips and shallots, the chicken roasts alongside lemon wedges to give it that light, delicate, citrusy flavor.
This classic French dish might seem daunting, but with aromas of roasted chicken and hearty red wine and stuffed with enough herbs and fresh veg to fill a farmers market, you’ll be chomping at the bit for a taste.
And while this rustic meal is great on its own, it pairs very nicely with a simple baked potato or green salad.
Turn up the heat on the classic roasted chicken with this Latin American-inspired twist. Infused with smoky Mexican chorizo and sprinkled with warming chili powder, paprika and turmeric, this arroz con pollo is a wonderful way to hold on to the last sunny days of the season.
Make it a South of the Border celebration with a tangy, classic margarita cocktail.
A roasted chicken is meant to make your life easier—toss it in a dish with some spices and pop it into the oven for an easy, seasonal weeknight meal.
That’s exactly what you’ll get with this casserole roasted chicken. Lightly seasoned with delicate herbs and a touch of brightening citrus, this Dutch oven dish is ready in under an hour! And, it’s roasted on a bed of garlic and onions that are used to create a creamy, savory sauce that ties it all together.
To round it out, whip up our mouth-watering Gruyère and Parmesan risotto and pair it all with some sautéed green beans topped with a lemon-thyme dressing that’s perfect for that transitional time of year.
If this is the first you’re hearing of “chermoula,” we’d bet that after one bite of this North African-inspired chicken, it’ll be your go-to flavor to keep bellies warm this fall!
Chermoula is a sauce or marinade that is popular in Moroccan, Libyan, Tunisian and Algerian cooking. It utilizes a mixture of fresh herbs like parsley, cilantro, garlic and a spice blend known as ras el hanout or “head of the shop” in Arabic. This can consist of over a dozen different spices, based typically on what was considered the best spices the seller had to offer.
For this dish, we used a combination of paprika, cumin, and salt and pepper to create a smoky, earthy spice with a touch of ginger to balance it all out. And since the recipe calls for potatoes to be cooked right alongside the chicken, all you need is a touch of veg (perhaps our roman-style artichokes for a truly global experience) for a balanced, fall-ready feast.