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The Dinner Bite
Dutch oven Roast Chicken and Vegetables
This Dutch oven roast chicken and veggies is going to become your family's favorite and best way to prepare chicken. Herby whole chicken is roasted over a bed of veggies until the skin is crispy and the meat tender and flavourful to the bones.
4
1 hr 30 min
TOTAL TIME
727
CALORIES
$4.08
PER SERVING
Ingredients
15 INGREDIENTS
6 SERVINGS
salt and black pepper
to taste
1/2 tsp red pepper flakes
1/2 tbsp dried parsley
1/2 tbsp dried coriander
2 medium carrots
chopped
1/2 tbsp dried rosemary
1 1/2 lbs baby potatoes
chopped
1 whole lemon
cut into quarters
1 tbsp dried tarragon
3 1/3 kg whole chicken
1/2 cup low sodium chicken stock
1/2 tbsp dried thyme
1 medium onion
chopped
5 cloves garlic
smashed
1 3/4 g butter
softened
Directions
12 STEPS
10 min
PREP TIME
1 hr 20 min
COOK TIME
1 hr 30 min
TOTAL TIME
View Directions on The Dinner Bite
Health Info
Macros
29g
CARBS
45g
FAT
50g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
MILK
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Frequently Asked Questions
What is the best type of chicken to use for this recipe?
Can I use frozen vegetables instead of fresh?
Do I need to marinate the chicken before cooking?
What seasonings can I use for this recipe?
Can I use a different type of oil for cooking?
How do I know when the chicken is fully cooked?
How do I prevent the vegetables from becoming mushy?
Can I store leftovers of this dish?
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