Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken in the dutch oven with fragrant potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Wash the chicken legs, spread them out on the lid of the Dutch oven and season with salt, pepper, oregano, curry powder and paprika. Rub them so that the spices are distributed evenly. Place them at the bottom of the Dutch oven and then, using a spoon, spread the mustard. Place the quartered potatoes on the lid without rinsing it.

Chicken in the Dutch oven with fragrant potatoes is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken in the Dutch oven with fragrant potatoes is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook chicken in the dutch oven with fragrant potatoes using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken in the Dutch oven with fragrant potatoes:

1. Prepare 4 chicken legs
2. Get 8 medium-sized potatoes
3. Prepare 1 onion, quartered
4. Take 1 clove garlic cut in half
5. Make ready 3 mushrooms in slices
6. Make ready 1 pepper, green
7. Prepare 1 sweet red pepper
8. Prepare 2 carrots in round slices
9. Prepare 4-5 sprigs parsley
10. Get 1 lemon
11. Prepare 1/4 cup olive oil
12. Take 1 1/2 cup water
13. Make ready 2 tbsp mustard
14. Get salt
15. Get pepper
16. Get oregano
17. Prepare curry powder
18. Make ready paprika

Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. Rub skin all over with remaining herb mixture.

Steps to make Chicken in the Dutch oven with fragrant potatoes:

1. Wash the chicken legs, spread them out on the lid of the Dutch oven and season with salt, pepper, oregano, curry powder and paprika. Rub them so that the spices are distributed evenly.
2. Place them at the bottom of the Dutch oven and then, using a spoon, spread the mustard.
3. Place the quartered potatoes on the lid without rinsing it. Season with salt and pepper, a little oregano and mix. Spread them on top of the chicken.
4. Chop the rest of the vegetables on top and after seasoning with salt and pepper pour the lemon juice and the oil over them, rinse the lid with the water and add that into the pot.
5. Cover with the lid and bake in a preheated oven at 200°C for about 2 hours. Check from time to time so that it doesn't get dry and if necessary add a little water.
6. When the two hours have passed open the lid and carefully remove the chicken. Mix lightly shaking the pot and place the chicken on top. Grill a little so that it gets golden brown.

Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. Rub skin all over with remaining herb mixture. Add broth, crushed garlic cloves, onion, and chicken (breast side up) to the dutch oven. Add coconut milk and new potatoes to Dutch oven. Roast chicken in a Dutch oven is an easy one-pan dinner with a few simple ingredients for an elegant and cozy weekend dinner.

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