Dutch Oven Chicken Vegetables Recipes

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DUTCH OVEN ROAST CHICKEN AND VEGETABLES



Dutch oven Roast Chicken and Vegetables image

This Dutch oven roast chicken and veggies is going to become your family's favorite and best way to prepare chicken. Herby whole chicken is roasted over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones.

Provided by Ajoke

Categories     Chicken     Entree

Time 1h30m

Number Of Ingredients 15

1.5 kg (3-4 lb) Whole chicken
50 g slightly salted butter softened
½ cup low sodium chicken stock
Salt and black pepper to taste
½ Tablespoon dried rosemary
½ Tablespoon dried parsley
½ Tablespoon dried tarragon
½ Tablespoon dried coriander
½ Tablespoon dried thyme
½ teaspoon red pepper flakes
1 Lemon cut into quarters
2 medium carrots chopped
1 ½ lb baby potatoes chopped (optional)
1 medium onion chopped
5 garlic cloves smashed

Steps:

  • Preheat the oven at 220C/425F, 10 minutes before you start prepping the rest of the ingredients, place the cast iron in the oven to preheat.
  • Prep the chicken: Pat the chicken dry and remove any giblets in the cavity of the chicken if there are any. Season the chicken with salt and black pepper including the cavity.
  • Make the herb butter: To a small bowl add softened butter, dried tarragon, parsley, thyme, coriander, rosemary, red pepper flakes, and mix until combined.
  • Use the back of a tablespoon to carefully loosen the skin of the chicken around the breast area, taking care not to tear it. Use your hand or a teaspoon to stuff half of herby butter under the skin on each side of the breast until evenly coated. Rub the remaining herb butter on the outer part of the chicken. Stuff the chicken cavity with 2 quarters of 1 lemon
  • Tuck wing tips under if it is not already done, and tie the legs together with a piece of kitchen twine.
  • Arrange the veggies in the cast iron dutch oven, then squeeze the remaining lemon over the veggies. Place chicken over vegetables and pour chicken stock in the bottom of the cast iron.
  • Place the lid over the dutch oven and place in the oven and roast for 20-30 minutes, reduce the heat to 180C/365F and continue to cook for another 40-50 minutes or until the internal temperature of the chicken registers 165F/74C

Nutrition Facts : Calories 341 kcal, Carbohydrate 5 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 108 mg, Sodium 166 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

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