thepioneerwoman4.0
Dutch Oven Roast Chicken
Dutch oven roast chicken is a one-pot meal to make dinner easy. The flavors meld together perfectly to create a tasty dinner of chicken, potatoes, and carrots.
👥 2 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●dutch oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 450°. Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Set aside.
2
Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid.
large carrots, peeled and cut into 1 1/2 inch pieces3
3
Roast the chicken, covered, for ⏱️ 35 minutes. Uncover and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165°, 20 to ⏱️ 25 minutes. Broil on high until the chicken begins to brown, 1 to ⏱️ 2 minutes. Remove from the oven and let chicken rest for ⏱️ 15 minutes.
4
Serve the carved chicken with the roasted vegetables and pan drippings.
Nutrition Facts
calories
1722 Calories
fat Content
108 g
fiber Content
10 g
sugar Content
11 g
sodium Content
3156 mg
protein Content
124 g
trans Fat Content
1 g
cholesterol Content
464 mg
carbohydrate Content
50 g
saturated Fat Content
29 g
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