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Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven

Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven

Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven is a wonderful, hearty comfort meal.

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 8 serving

Calories: 748 kcal per serving

Ingredients

  • 5 Lbs - Whole Chicken
  • ½ Tbsps - Lemon Pepper
  • 1 Tsp - Salt
  • 1 pound - Carrots
  • 1 Pound - Mini Potatoes
  • 2 Stalks - Celery
  • 1 - Sweet Onion
  • 1 Tbsp - Olive Oil
  • 3 Tbsps - Butter
  • ½ Tsps - Garlic Powder

Instructions

  1. Preheat the oven to 375*.
  2. Pat the chicken dry completely, then add the Lemon Pepper & Salt evenly to the chicken.
  3. Place in a round dutch oven.
  4. Add the veggies evenly around the chicken.
  5. Add the olive oil evenly on top of the veggies.
  6. Top the chicken with the 3 Tbsp of butter, this can just be sliced and sitting right on top of the chicken.
  7. Finish by adding the garlic powder on top of the veggies.
  8. Cover and cook in the oven for 2 hours.
  9. 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*.
  10. Remove and serve.

Nutrition

Energy: 748 kcal | Total Fat: 49 g | Saturated: 15 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 224 mg | Total Carbs: 18 g | Fiber: 3 g | Sugars: 5 g | Proteins: 55 g | Sodium: 610 mg | Polyunsaturated: 10 g | Monounsaturated: 20 g

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