Roasted Chicken and Vegetables Recipe

Montreal chicken seasoning and fresh rosemary make this Roasted Chicken and Vegetables Recipe extra special.


| November 2013


Your grandparents were right: food prepared in a cast iron skillet is mouthwatering and memorable. Dutch Oven and Cast Iron Cooking (Fox Chapel Publishing, 2013) delves into that tradition with over 75 delicious recipes for the Dutch oven, stovetop, oven, campfire, or grill. Editor Katie Weeber provides instructions for both inside and outside cooking methods. This Roasted Chicken and Vegetables Recipe is from the chapter “Main Dishes.”

You can purchase this book from the GRIT store: Dutch Oven and Cast Iron Cooking.

More Dutch Oven and Cast Iron Cooking:
Chuck Wagon Beef Stew Recipe
Italian Garlic Rolls Recipe
Pumpkin Bread Recipe With Chocolate Chips

Roasted Chicken and Vegetables Recipe

Serves 6



1 (4 to 5 lb.) whole chicken, cut into pieces
1/3 C. flour
1 T. Montreal Chicken Seasoning or chicken rub (see below)
1 onion
3 large carrots, peeled
2 potatoes, peeled
1/2 butternut squash, peeled
1 zucchini
1 red bell pepper, cored, seeded
2 T. olive oil
2 C. fresh mushrooms
Salt and pepper to taste
2 sprigs fresh rosemary (or 2 tsp. dried)

Cut off excess fat from chicken; remove skin, if desired. In a shallow bowl, mix flour and Montreal Chicken Seasoning. Coat all sides of chicken pieces in flour mixture; set aside. Cut onion, carrots, potatoes and squash into large chunks. Slice zucchini and bell pepper. Then cook as directed on next page.







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