Dutch Oven Roasted Chicken
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
760 |
|
| % Daily Value* | ||
| Total Fat 38g | 49% | |
| Saturated Fat 20g | 99% | |
| Cholesterol 310mg | 103% | |
| Sodium 440mg | 19% | |
| Total Carbohydrate 33g | 12% | |
| Dietary Fiber 5g | 19% | |
| Sugars 3g | ||
| Includes Added Sugars 0g | 3% | |
| Protein 66g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 114mg | 10% | |
| Iron 5mg | 30% | |
| Potassium 960mg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 each Whole, 4 lb, Roaster
- 2 each Lemons, cut in half
- 1 each Carrot, Small, peeled, rough chopped
- 1 each Celery Stalk, rough chopped
- 1/2 each Onion, rough chopped
- 1/2 tsp Salt & Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1 tsp Oregano
- 1 tsp Thyme, Dried
- 1 small bunch Fresh Rosemary
- 1 small bunch Fresh Thyme
- 6 each Garlic Cloves
- 3 tbsp Butter, sliced
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- 1/4 cup White Wine
- 1.5 lb Baby Potatoes, cut in half
Method of Preparation
Step 1
Preheat the oven to 425°F.
Place the chicken in a Dutch oven (or heavy, oven-safe pot).
Fill the cavity with 1 lemon, carrots, celery, and onion.
Step 2
Make a dry rub of salt/pepper, garlic/onion powder, oregano, thyme, and paprika.
Rub the chicken all over with the dry rub.
Step 3
Around the chicken, place the rosemary/thyme bunches, garlic cloves, lemon, butter, and chicken stock.
Sprinkle any remaining dry rub over the fresh herbs.
Cover and cook in the oven for 45 minutes.
Step 4
Add heavy cream, white wine, and potatoes around the chicken.
Cook uncovered for another 45-50 minutes, until the chicken reaches 160° internal temperature.
