Roasted Whole Chicken and Vegetables - Dutch Oven
This is a perfect all-in-one meal straight from your oven. Chicken and vegetables roast together with herbs to create a savory feast.
- 1/4 cup avacado oil
- 1 (4 to 5 pound) large chicken for roasting
- 1 cup water
- 1 bag baby carrots
- 6 small new potatoes
- 1 medium onion, cut into chunks
- 1 T Herbs de Provence
- Salt and pepper to taste
Preparation time 15mins
Cooking time 210mins
Adapted from whatscookingamerica.net
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.
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