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Created by:
Kristy Still
Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven
Cuisine
American
Servings
8
Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven is a wonderful, hearty comfort meal.
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Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
Ingredients
1x
2x
3x
5
Lb
Whole Chicken
1/2
Tbsp
Lemon Pepper
1
Tsp
Salt
1
lb
Carrots
1
Pound
Mini Potatoes
Halved
2
Celery Stalks
Sliced
1
Sweet Onion
Sliced
1
Tbsp
Olive Oil
3
Tbsp
Butter
1/2
Tsp
Garlic Powder
Instructions
Preheat the oven to 375*.
Pat the chicken dry completely, then add the Lemon Pepper & Salt evenly to the chicken.
Place in a round dutch oven.
Add the veggies evenly around the chicken.
Add the olive oil evenly on top of the veggies.
Top the chicken with the 3 Tbsp of butter, this can just be sliced and sitting right on top of the chicken.
Finish by adding the garlic powder on top of the veggies.
Cover and cook in the oven for 2 hours.
Carefully remove the lid after 2 hours and let it cook until it's crispy on top and an internal temperature of at least 165*.
Remove and serve.
Nutrition
Serving:
6
Servings
|
Calories:
820
kcal
|
Carbohydrates:
20
g
|
Protein:
80
g
|
Fat:
45
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
26
g
|
Cholesterol:
261
mg
|
Sodium:
776
mg
|
Fiber:
4
g
|
Sugar:
5
g
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