Chicken in the Dutch oven with fragrant potatoes

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken in the dutch oven with fragrant potatoes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken in the Dutch oven with fragrant potatoes is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken in the Dutch oven with fragrant potatoes is something which I have loved my whole life.

McCormick's Rosemary Chicken With Potatoes Is An Enticing Dinner Your Family Will Love. Add A New Flavor To Your Chicken By Adding Rosemary, Paprika, And Garlic. Wash the chicken legs, spread them out on the lid of the Dutch oven and season with salt, pepper, oregano, curry powder and paprika. Rub them so that the spices are distributed evenly.

To get started with this recipe, we have to prepare a few ingredients. You can cook chicken in the dutch oven with fragrant potatoes using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken in the Dutch oven with fragrant potatoes:
  1. Take 4 chicken legs
  2. Get 8 medium-sized potatoes
  3. Take 1 onion, quartered
  4. Get 1 clove garlic cut in half
  5. Take 3 mushrooms in slices
  6. Take 1 pepper, green
  7. Take 1 sweet red pepper
  8. Take 2 carrots in round slices
  9. Take 4-5 sprigs parsley
  10. Make ready 1 lemon
  11. Get 1⁄4 cup olive oil
  12. Take 1 1⁄2 cup water
  13. Get 2 tbsp mustard
  14. Prepare salt
  15. Prepare pepper
  16. Get oregano
  17. Make ready curry powder
  18. Take paprika

Place chicken on top of vegetables. Roast Chicken - on Stove top in a Dutch Oven Chicken Breasts and wing (attatched), Bone in and skin on. Heat a deep Dutch oven or heavy pan over medium-high. Add sliced onions, season with salt and pepper.

Steps to make Chicken in the Dutch oven with fragrant potatoes:
  1. Wash the chicken legs, spread them out on the lid of the Dutch oven and season with salt, pepper, oregano, curry powder and paprika. Rub them so that the spices are distributed evenly.
  2. Place them at the bottom of the Dutch oven and then, using a spoon, spread the mustard.
  3. Place the quartered potatoes on the lid without rinsing it. Season with salt and pepper, a little oregano and mix. Spread them on top of the chicken.
  4. Chop the rest of the vegetables on top and after seasoning with salt and pepper pour the lemon juice and the oil over them, rinse the lid with the water and add that into the pot.
  5. Cover with the lid and bake in a preheated oven at 200°C for about 2 hours. Check from time to time so that it doesn't get dry and if necessary add a little water.
  6. When the two hours have passed open the lid and carefully remove the chicken. Mix lightly shaking the pot and place the chicken on top. Grill a little so that it gets golden brown.

Heat a deep Dutch oven or heavy pan over medium-high. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook. Stuff the chicken cavity with onion, celery and parsley sprigs. Layer the bread, squash, and onions in the Dutch oven.

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