Dutch Oven Chicken and Potatoes
Cook Dutch oven chicken and potatoes with herbs, garlic, and vegetables for an easy one-pot family dinner.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour 15 minutes
Ingredients
Ingredients
- 6 bone-in chicken thighs
- 1 1/2 pounds baby potatoes halved
- 3 carrots cut into chunks
- 1 onion sliced
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
Instructions
- Heat the oven to 375°F and season the chicken with paprika, thyme, and salt.
- Brown the chicken skin-side down in olive oil in a Dutch oven, then transfer it to a plate.
- Add onion, carrots, potatoes, and garlic; cook for 5 minutes.
- Pour in broth, return the chicken skin-side up, cover, and bake for 40 minutes.
- Uncover for 10 to 15 minutes until the chicken reaches 165°F and the potatoes are tender.