Name: Roast Chicken in a Dutch Oven
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 whole chicken; 2 cups baby potatoes; 1 cup heavy cream; 2 tablespoons fresh herbs (rosemary and thyme); 4 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons olive oil; 1 onion, chopped

Roast Chicken in a Dutch Oven

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A comforting roast chicken recipe cooked in a Dutch oven with creamy potatoes and fresh herbs.

Author: amanda-smith
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: None

Ingredients

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1 whole chicken
2 cups baby potatoes
1 cup heavy cream
2 tablespoons fresh herbs (rosemary and thyme)
4 cloves garlic, minced
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped

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Instructions

Preheat your oven to 375°F (190°C).
Heat the olive oil over medium heat in your Dutch oven.
Season the chicken generously with salt and pepper. Brown the chicken on all sides, about 5-7 minutes.
Remove the chicken from the pot and set aside.
Add the chopped onion and minced garlic to the pot, sautéing until fragrant, about 2-3 minutes.
Toss in the baby potatoes and fresh herbs, mixing everything well.
Pour in the heavy cream and stir until fully combined.
Return the browned chicken to the pot, nestling it among the potatoes.
Cover the pot and roast in the oven for about 60 minutes, or until the chicken is cooked through.
Let the dish rest for a few minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze for longer storage.

Find it online: https://www.mubrecipes.com/roast-chicken-in-dutch-oven/