Roasted Whole Chicken and Vegetables - Dutch Oven

By lindaauman

This is a perfect all-in-one meal straight from your oven. Chicken and vegetables roast together with herbs to create a savory feast.

Ingredients

• 1/4 cup avacado oil
• 1 (4 to 5 pound) large chicken for roasting
• 1 cup water
• 1 bag baby carrots
• 6 small new potatoes
• 1 medium onion, cut into chunks
• 1 T Herbs de Provence
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 350°F.

Place a roasting rack in a deep cast iron skillet or cast iron Dutch oven (I use a Le Creuset Dutch Oven). Add water

Rub a tiny bit of oil on the chicken and place on roasting rack in Dutch oven.

Toss carrots, potatoes and onion in a bowl with some oil, then place around the chicken. Sprinkle Herbs de Provence, salt and pepper over chicken and vegetables.

Bake the chicken and vegetables, covered, for 3 hours.

Remove the pan from the oven and serve.