Banging Roast Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 large chicken breast6-10 small potatoes1 large sweet onion1 package baby carrots2 stalks of celery heartsCavenders Greek All Purpose Seasoning Garlic SaltGarlic PepperMontreal Grill Mate Seasoning (or substitute chicken seasoning you prefer)Bakes in a Dutch Oven
1. Preheat oven to 350
2. Fill bottom of Dutch Oven with 1/2-1 inch of water
3. Cut potatoes into large cubes or quarters
4. Place potatoes in Dutch oven and season with Cavenders Greek Seasoning and Garlic Salt to taste
5.Cover Dutch Oven and bake potatoes for 10 minutes
6. While potatoes bake, cut celery into large chunks and onion into large quarters. Clean chicken breast and cut in halves width-wise
7. Season chicken with Montreal Grill Mate Seasoning
8. Add celery, onion and carrots to Dutch Oven
9. Reseason veggies with Cavenders Greek Seasoning, garlic salt and garlic pepper
10. Place chicken breast halves in down in veggies
11. Bake for 40-45 minutes. Chicken is done at 165 degrees and juices run clear
Serving Size: makes 6-8 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user DOUGCALAHAN.
2. Fill bottom of Dutch Oven with 1/2-1 inch of water
3. Cut potatoes into large cubes or quarters
4. Place potatoes in Dutch oven and season with Cavenders Greek Seasoning and Garlic Salt to taste
5.Cover Dutch Oven and bake potatoes for 10 minutes
6. While potatoes bake, cut celery into large chunks and onion into large quarters. Clean chicken breast and cut in halves width-wise
7. Season chicken with Montreal Grill Mate Seasoning
8. Add celery, onion and carrots to Dutch Oven
9. Reseason veggies with Cavenders Greek Seasoning, garlic salt and garlic pepper
10. Place chicken breast halves in down in veggies
11. Bake for 40-45 minutes. Chicken is done at 165 degrees and juices run clear
Serving Size: makes 6-8 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user DOUGCALAHAN.
Nutritional Info Amount Per Serving
- Calories: 327.8
- Total Fat: 1.8 g
- Cholesterol: 68.4 mg
- Sodium: 1,262.9 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 6.7 g
- Protein: 32.5 g
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