Description
This hearty and comforting Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven is a perfect all-in-one meal for the whole family. With tender chicken, caramelized vegetables, and savory lemon pepper seasoning, itโs an easy and flavorful dish thatโs sure to satisfy.
Ingredients
Units
Scale
- 1 (5 lb) whole chicken
- 1/2 tablespoon lemon pepper
- 1 teaspoon salt
- 1 lb carrots (peeled)
- 1 lb mini potatoes (halved)
- 2 celery stalks (sliced)
- 1 sweet onion (sliced)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375ยฐF.
- Pat the chicken dry with paper towels and season evenly with lemon pepper and salt.
- Place the chicken in a round Dutch oven.
- Arrange the carrots, potatoes, celery, and onion around the chicken.
- Drizzle olive oil over the vegetables.
- Place 3 tablespoons of butter on top of the chicken.
- Sprinkle garlic powder over the veggies.
- Cover and bake in the oven for 2 hours.
- After 2 hours, remove the lid and continue to cook until the chicken skin is crispy and the internal temperature reaches 165ยฐF.
- Remove from the oven and serve hot.
Notes
- If you prefer extra crispy skin, you can broil the chicken for a few minutes after removing the lid.
- You can substitute other root vegetables like parsnips or sweet potatoes for variety.
Nutrition
- Serving Size: 1 serving (1/8 of the recipe)
- Calories: 397 kcal
- Sugar: 7g
- Sodium: 683mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg