Dutch Oven Whole Roasted Chicken {Pot Roast Chicken} – Housewife Corner
A Delicious Dutch Oven Chicken Recipe
This Dutch oven chicken recipe is perfect for a comforting family dinner. Packed with flavor and timeless ingredients, it’s bound to become a household favorite!
Ingredient Notes
Ingredient Note: Free-range chicken will take a little longer to bake than conventional chicken. If you are using a conventional chicken, in step 6 remove the lid then bake for only 15 minutes and then check for doneness. Continue baking until a safe internal temperature of 165 degrees is reached when tested in the thickest part of the meat.
Ingredient Note: If you do not like mushrooms, feel free to omit them. Instead, add ½ cup of chicken broth to the bottom of the Dutch oven when layering in the vegetable mixture in step 2. This substitution will help compensate for any moisture that would have been contributed by the mushrooms.
Ingredient Note: Alternatively, if you prefer, you can use one large peeled sweet potato instead of carrots (and/or parsnips). Simply cut it and add it with the other vegetables.
Preparation and Storage Tips
Make Ahead: You can prepare the chicken and vegetables, layer them into the pot, and keep them refrigerated for up to 12 hours. When you are ready to cook, transfer the pot directly to the oven. Baking times may be slightly longer in step 6. Ensure you check with an instant-read thermometer and add additional cooking time if necessary.
Leftovers and Storage: Portion any leftovers into individual re-sealable containers. They can be kept refrigerated for up to 4 days.
How To Reheat: Reheat each serving in a microwave-safe dish for about 3 minutes on 50% power.
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