Dutch Oven Chicken with Vegetables
This will become your new favorite way to roast a chicken. Plus it's just so easy.
Servings: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 4 slices bacon roughly chopped
- 2 cloves garlic
- 1 cup pearl onions peeled and halved (Or use frozen)
- 6 sprigs thyme
- 4 small carrots roughly chopped
- Whole chicken
- salt and pepper
- 2 cups 500 ml chicken stock or chicken broth
Instructions
- Preheat the oven to 325°F (165°C).
- In a 6.75 quart Oval French Oven or Dutch Oven, heat the oil over medium heat. Add the bacon, garlic, and onions. Stir occasionally for 5-10 minutes or until onions have slightly softened and the garlic is fragrent.1 tablespoon vegetable oil, 4 slices bacon, 2 cloves garlic, 1 cup pearl onions
- Add the thyme, and carrots, and continue to stir for another 2-4 minutes. Add the chicken (breast side up) and season with salt and pepper.6 sprigs thyme, 4 small carrots, Whole chicken, salt and pepper
- Add the chicken stock.2 cups 500 ml chicken stock or chicken broth
- Cover the French Oven with the lid and place in the oven for 1½ hours, basting occasionally with the pan juices.
- Increase the temperature to 375°F (190°C) and remove the lid, cook for another 20 minutes. The internal temperature should read 165°F (74°C).
- Serve the chicken with vegetables on a large platter and carve at the table.
