Dutch Oven Roasted Chicken
Ingredients
The Chicken
-
1
large whole
chicken (6-8 pounds)
The Vegetables
-
1
large
onion
-
3-4
pieces
carrots
-
2-3
pieces
celery ribs
-
4-5
cloves
garlic
The Seasoning
-
to taste
salt
-
to taste
pepper
-
to taste
dried oregano
Instructions
- Preheat your oven to 325°F.
- Cut the onion into 4 pieces and break the carrots and celery into 2 to 3 pieces.
- Smash the garlic cloves with the side of a knife without peeling them.
- Season the chicken cavity with salt, pepper, and dried oregano, then stuff it with the onions, half the carrots, celery, and garlic.
- Place the remaining carrots, celery, and garlic at the bottom of a 7-quart Dutch oven.
- Put the chicken on top of the vegetables and season it generously with salt, pepper, and oregano.
- Cover the Dutch oven and roast the chicken for 4 to 5 hours, basting it every hour until tender and golden.
- Serve the chicken immediately, enjoying the flavorful broth created during cooking.
Nutrition Facts (estimated)
Servings
8
Calories
370
Total fat
25g
Total carbohydrates
4g
Total protein
31g
Sodium
139mg
Cholesterol
122mg
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