Fall Apart Dutch Oven Chicken (So Tender It Shreds with a Fork!)

Whole chicken in a dutch oven after being baked.

Fall Apart Dutch Oven Chicken (So Tender It Shreds with a Fork!)

This fall apart Dutch oven chicken is the ultimate comfort food. A whole chicken is seasoned with smoky spices, garlic, and herbs, then baked in a Dutch oven until juicy and tender enough to shred with a fork. It’s a no-fuss, one-pot meal that’s perfect for your home-raised chicken, or any whole bird!

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Yield: people

Calories: 108kcal

Equipment

Dutch oven
Small bowl
Basting brush
Measuring cup
Measuring spoons

Ingredients

1 3-5 pound whole chicken
1 medium onion (quartered)
1 bulb garlic (halved)
3 tablespoons butter (melted)
1½ teaspoon salt
1½ teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon black pepper
2 cups chicken broth

Instructions

Preheat the oven to 425°F.
Prep your chicken: Pat the chicken dry with a paper towel. Tuck the wings under and tie the legs if desired (I don’t always bother and it still turns out perfectly fine). Place the chicken breast side up and remove the giblets.
Stuff the chicken: Stuff the quartered onion and garlic cloves inside the chicken cavity.
Season generously: In a small bowl, mix together the melted butter, salt, smoked paprika, onion powder, thyme, garlic powder, and black pepper. Stir until thoroughly combined. Use a basting brush to brush the mixture evenly over the outside of the chicken.
Add liquid: Pour in the chicken broth around (not over) the chicken.
Bake covered for 90 minutes, or until the chicken is falling apart and the internal temperature reaches at least 165°F. You’ll notice the meat pulling away from the bones and juices bubbling up the sides.
Optional step: For crispy skin, remove the lid during the last 10–15 minutes of baking, or pop it under the broiler for a few minutes. Keep a close eye on it!
Rest and serve: Let the chicken rest for 10 minutes before serving. It’ll be so tender you can carve it with a spoon. To keep the chicken juicy, when serving the chicken pour the liquid over the chicken when served.

Notes

Tips for the Best Fall Apart Dutch Oven Chicken

- Use home-raised chicken: The flavor is unmatched. Homegrown meat cooks a little differently than store-bought. This slow, moist heat method keeps it perfectly tender. (Try getting pasture raised or organic whole chicken if you do not have access to your own.)

- Save the bones: After dinner, toss the carcass back into the Dutch oven with water and veggies for homemade bone broth.

- Add veggies: You can toss in carrots and potatoes for a full one-pot meal.

Storage & Reheating Tips

How to Store Leftover Dutch Oven Chicken

If you’re lucky enough to have leftovers, store them properly to keep that fall-apart texture and juicy flavor:

Fridge: Place shredded or whole pieces of chicken in an airtight container with a bit of the leftover broth to keep it moist. Store in the refrigerator for up to 4 days.
Freezer: For longer storage, shred the chicken and freeze it in portions with some broth in freezer-safe containers or bags. It will keep well for up to 3 months.

Reheating Without Drying It Out

To keep that tender, juicy texture, skip the microwave if you can and try one of these methods:

Stovetop: Place the chicken in a skillet or saucepan with a splash of broth. Cover and heat over medium-low until warmed through.
Oven: Place the chicken in a baking dish, add some broth, and cover with foil. Warm at 325°F for 15–20 minutes.
Microwave: If you're in a pinch, microwave in 30-second bursts with a damp paper towel over the top and a spoonful of broth to keep it moist.

This chicken is just as delicious the next day—tucked into wraps, sandwiches, soups, or even tossed into a quick skillet meal!

Nutrition