Plat
Dutch Oven Roasted Chicken with Potatoes
1 h 45Pour 4Nutri-Score C€€
C
1 h 45
1 h 45Dutch Oven Roasted Chicken with Potatoes
recette de
BB Meyer Design
@bbmeyerdesign
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
whole chicken (breast-side up)Viandes1,8 kg
olive oilÉpicerie30 ml
butter (melted)Produits laitiers40 g
white wineBoissons100 ml
lemon juice (freshly squeezed)Fruits et légumes30 ml
saltÉpices10 g
black pepper (ground)Épices3 g
garlic (minced)Fruits et légumes4 morceaux- rosemary (sprigs)Fruits et légumes3 morceaux
- potatoes (sliced)Fruits et légumes800 g
lemon (cut into wedges)Fruits et légumes1 morceau
par portion
Nutrition
998kcal
- Glucides
- 36 g
- Protéines
- 95 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Cocotte
Four
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 430 °F (220 °C).
- Étape 2
Prepare the rub
- Mix the olive oil, melted butter, white wine, lemon juice, salt and pepper.
- Étape 3
Season the chicken
- Rub the chicken all over with the oil and butter mixture.
- Rub the minced garlic over the chicken and add the rosemary.
- Étape 4
Add the potatoes
- Arrange the sliced potatoes in the Dutch oven around the chicken.
- Étape 5
Roast the chicken
- Place the chicken breast-side up in the Dutch oven and roast with the lid on.
- Baste halfway through the cooking time.
- Remove the lid for the final 20 minutes to brown the skin.
- Étape 6
Rest the chicken
- Take the chicken out of the oven and let it rest covered.
- Étape 7
Serve
- Serve with the pan juices and lemon wedges.