This home cooked meal prepared in a cast iron dutch oven Chicken dinner is amazingly delicious and easy to make ! There’s nothing simpler or more delicious than a roasted chicken and tender vegetables cooked in the chicken’s juices.
Look below ad for recipe instructions.
First, let your chicken come to room temperature before you roast it. Take it out of the refrigerator at least 45 minutes before you plan to cook it.
Peel and slice up a yellow onion and layer the bottom of the cast iron dutch oven.
Brush whole chicken with olive oil and sprinkle with salt and pepper.
Place chicken on top of onions inside cast iron dutch oven.
Pour 1 cup of chicken broth into bottom of dutch oven.
Peel and smash 3 garlic cloves and mix into chicken broth.
Clean or peel 3-6 potatoes and carrots then cut in half and place around chicken in dutch oven.
Clean and chop one leek and a handful of green onions and sprinkle over potatoes and carrots inside dutch oven.
Add a sprig of each fresh Thyme and Rosemary.
Place Dutch Oven on wood stove, over hot coals of a campfire or inside a oven at 350 degrees until internal chicken breast temp is 165 degrees. Approx cook time is 2 hours.
Letting the chicken “rest” for 15 minutes gives the juices a chance to settle, so that they soak into your meat and flavor it, instead of just flowing out onto the cutting board.
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