DUTCH OVEN CHICKEN

Love a double duty meal. This one pot Dutch Oven roasted chicken is a delicious and easy dinner that will turn into tomorrow’s lunch in a flash. You’ll find yourself using all of these ingredients in multiple meals/snacks throughout the week. You’ll notice in the photos I have sliced lemons running though the dish. This was a mistake, the rinds made the dish more bitter than lemony. When I made this a second time I only used lemon juice and it came out perfect.

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DUTCH OVEN CHICKEN

PREP TIME: 15 mins

COOK TIME: 1 hour

SERVING SIZE: 2 Servings

WHAT YOU’LL NEED:

• A Dutch Oven

• 6 Chicken Thighs - bone in skin on

• 1 Bag of Yukon Gold Potatoes

• 2 Lemons

• 1/3 cup Kalamata Olives

• Oregano

• Kosher Salt

• Black Pepper

• Olive Oil

HOW TO MAKE THE ROASTED CHICKEN:

1. Pre-heat your oven to 425 Degrees

2. Pat dry and salt and pepper your chicken thighs then place them in a deep dish or bag. Squeeze the juice of one lemon over the chicken and a dash of olive oil. Let marinate for at least an hour or overnight.

3. Coat the bottom of your dutch oven with a thin layer of olive oil or avocado oil.

4. Quarter the Yukon gold baby potatoes and place in a layer on the bottom of the dutch oven.

5. Add the juice of the other lemon over the potatoes

6. Place the chicken thighs skin side up in the pan on top of the layer of potatoes

7. Scatter in the olives

8. Add some fresh oregano

9. And a little bit of water to the bottom of the pan (this will create some steam to help everything come together)

10. Roast at 425 for 30-50mins until the internal temp of the chicken reaches 165 degrees.

HOW TO MAKE THE SALAD FOR LUNCH:

1. Reheat the chicken in a pan with a little oil and water. The water helps rehydrate the chicken.

2. Toss the chicken with green leaf lettuce, candy heart grapes, cherry tomatoes, and diced celery.

3. For the dressing: I used red wine vinegar, evoo and mayo as the emulsifier.