Dutch Oven Chicken-in-the-Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 3.5 lb. chicken, washed, dried, giblets removed16 small purple or other potatoes2 large onions, chopped large5 large carrots4 T. olive oil2 sprigs of fresh rosemary2 t. dried oregano2 t. dried basilSalt and pepper to taste
Preheat your oven to 400.
Rub salt, pepper, and 1 T. of olive oil on the chicken. Truss the legs if you like. In 1 T. of olive oil in an oven-proof dutch oven, brown the chicken on all sides as best you can, about 3 minutes per side. Remove the chicken and turn off the stove. Layer about 1/4 of one of the onions in the bottom of the dutch oven. Place the chicken on top. In a large bowl, mix the vegetables and seasonings (use 1/2 the rosemary here) and the remaining olive oil. Place these vegetables around the chicken. Put one sprig of rosemary inside the chicken cavity.
Cook with the lid on for 1.5 hours or until the chicken is done and juices are clear.
I like the plate the chicken and vegetables and strain and reserve the juices for the meal.
Serving Size: Makes 7 large servings
Rub salt, pepper, and 1 T. of olive oil on the chicken. Truss the legs if you like. In 1 T. of olive oil in an oven-proof dutch oven, brown the chicken on all sides as best you can, about 3 minutes per side. Remove the chicken and turn off the stove. Layer about 1/4 of one of the onions in the bottom of the dutch oven. Place the chicken on top. In a large bowl, mix the vegetables and seasonings (use 1/2 the rosemary here) and the remaining olive oil. Place these vegetables around the chicken. Put one sprig of rosemary inside the chicken cavity.
Cook with the lid on for 1.5 hours or until the chicken is done and juices are clear.
I like the plate the chicken and vegetables and strain and reserve the juices for the meal.
Serving Size: Makes 7 large servings
Nutritional Info Amount Per Serving
- Calories: 253.7
- Total Fat: 10.7 g
- Cholesterol: 67.9 mg
- Sodium: 115.1 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.2 g
- Protein: 23.2 g
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