Dutch Oven Chicken Vegetables Food

DUTCH OVEN CHICKEN & VEGETABLES

Steps:

• Preheat oven to 275 degrees F.
• Place a large dutch oven over medium heat on the stovetop. Add 2 tablespoons of olive oil. Add 1 teaspoon of salt and garlic powder to both sides of the chicken. Once dutch oven is hot, add the chicken skin side down and let cook for 6-8 minutes, until the skin begins to brown and crisp up. Then flip to the other side and cook for 4 minutes. Remove chicken and set aside.
• Add 2 more tablespoons of olive oil to the pan and add the carrots, onion, garlic cloves, rosemary, thyme, and 1 tablespoon of salt. Let cook for 5 minutes. Then add gluten free flour, 1 tablespoon at a time, mixing completely into the pan with the veggies before adding the next tablespoon.
• Add black pepper, bone broth and red wine vinegar to the dutch oven, and then mix to combined. Add the chicken back into the dutch oven, skin side up, tucking it in the broth and around the veggies.
• Cover and place in the oven to bake for 2 hours. Be sure to check that the chicken has reached an internal temperature of 165 degrees F, which should not be an issue.
• When the chicken has 30 minutes left to cook, add the rice in the instant pot with water and salt, then press the rice function. The rice normally takes 12-14 minutes to cook, but it takes around 10 minutes to come to pressure, 24 minutes in total. Once it's done cooking, you can quick release it or let it slowly release until the chicken is done cooking.
• Top the rice off with chicken, veggies, and the gravy left in the pan. Top with parsley before serving!

ROASTED WHOLE CHICKEN AND VEGETABLES - DUTCH OVEN RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Place a roasting rack in a deep cast iron skillet or cast iron Dutch oven (I use a Le Creuset Dutch Oven). Add water Rub a tiny bit of oil on the chicken and place on roasting rack in Dutch oven. Toss carrots, potatoes and onion in a bowl with some oil, then place around the chicken. Sprinkle Herbs de Provence, salt and pepper over chicken and vegetables. Bake the chicken and vegetables, covered, for 3 hours. Remove the pan from the oven and serve.

DUTCH OVEN ROAST CHICKEN AND VEGETABLES

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