DUTCH OVEN CHICKEN LEGS RECIPES
DUTCH OVEN CHICKEN - RECIPES | PAMPERED CHEF US SITE
Cooking a whole roasted chicken in an enameled cast iron Dutch oven is a simple way to get dinner done for family or friends. The process is sped up by preheating the Dutch oven before the potatoes and chicken go in.
Provided by PAMPEREDCHEF.COM
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C).Cut the potatoes into bite-sized pieces and place in a bowl. Remove 2 cloves of garlic from the head and press into the potatoes. Add 1 tbsp (15 mL) of oil and ½ tsp (2 mL) of salt; combine.Cut off the wing tips and flats (the middle flat part of the wing) from the chicken (you can use these pieces to flavor stock). Brush the chicken with the remaining oil; season with paprika and the remaining salt.Cut the head of garlic and the lemon in half horizontally; place in the cavity of the chicken with the thyme. Tie the legs together with kitchen twine.Carefully remove the Dutch oven from the oven. Add the potatoes to the bottom and place the chicken on top. Replace the lid.Bake, covered, for 45 minutes. Remove the lid and bake until the skin is browned, and the chicken reaches 165°F (74°C), about 15–20 minutes.
A WHOLE ROASTED CHICKEN DINNER IN A DUTCH OVEN | KITCHN
Provided by Meghan Splawn
Categories Main dish Dinner Poultry dish
Total Time 0S
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 375°F.
- Season the chicken with the salt. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients.
- Layer the bread, squash, and onions in the Dutch oven. Layer the bread cubes, squash, and thyme in a 6- to 8-quart Dutch oven. Make a sort of well in the center for the chicken to sit in.
- Add the chicken and roast covered for 1 hour. Place the chicken in the well. Cover and roast for 1 hour.
- Roast uncovered for 30 minutes, or until the chicken is golden and tender. Uncover and continue to roast the chicken for another 30 minutes. The skin will become crisp and golden and the meat will be quite tender, like a rotisserie chicken. The juices should run clear and an oven thermometer inserted in the thickest part of the thigh should be at least 165°F.
- Rest the chicken for 15 minutes in the pot. Remove the pot from the oven and let the chicken rest uncovered for 15 minutes.
- Carve and serve. Transfer the chicken to a cutting board and carve. Serve with the dressing (bread and squash).
Nutrition Facts : SaturatedFatContent 17.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 27.4 g, SugarContent 3.2 g, ServingSize Serves 4, ProteinContent 78.9 g, FatContent 61.2 g, Calories 991 cal, SodiumContent 1188.7 mg, FiberContent 3.1 g, CholesterolContent 0 mg
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