Rustic Dutch Oven Roasted Chicken with Vegetables
A one-pot meal featuring golden-skinned chicken accompanied by assorted vegetables, cherry tomatoes, and aromatic herbs, slow-roasted in a Dutch oven. Served directly from the cooking vessel for maximum rustic appeal.
🛒 Ingredients
4 servings
- 4 chicken thighs, skin-on
- 2 tbsp olive oil
- 1 large onion, cut into petals
- 3 garlic cloves, whole and unpeeled
- 2 carrots, sliced into thick rounds
- 2 large potatoes, cubed
- 1 zucchini, sliced into thick rounds
- 7 oz cherry tomatoes
- 2/3 cup chicken or vegetable broth
- Fresh rosemary and thyme sprigs
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 390°F.
- 2
In a Dutch oven, heat the oil and brown the chicken on both sides. Remove and set aside.
- 3
In the same Dutch oven, sauté the onion, garlic, carrot, and potato for a few minutes.
- 4
Return the chicken to the pot, then add the zucchini, tomatoes, broth, and herbs.
- 5
Cover and bake for 40 minutes. Remove the lid for the last 10 minutes to crisp the skin.
- 6
Bring the hot Dutch oven directly to the table to serve.
💡 Chef's Tip
One pot for everything means less cleanup and more flavor. The heat retained in the Dutch oven keeps the dish warm for longer.
