Montreal chicken seasoning and fresh rosemary make this Roasted Chicken and Vegetables Recipe extra special.
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.
1 (4 to 5 lb.) whole chicken, cut into pieces
1/3 C. flour
1 T. Montreal Chicken Seasoning or chicken rub (see below)
3 large carrots, peeled
2 potatoes, peeled
1/2 butternut squash, peeled
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.
In the Oven
Preheat oven to 350°F. Meanwhile, place Dutch oven on stovetop over medium-high heat and add oil. When hot, brown chicken pieces on both sides. Remove pot from heat; tuck onion pieces underneath chicken. Arrange carrots, potatoes, zucchini, squash and mushrooms around chicken. Season with salt and pepper; top with rosemary.
Cover Dutch oven and place on lower rack in oven. Cook about 1 hour or until chicken and vegetables are tender. Add bell pepper during last 15 minutes of cooking time. Let stand several minutes before serving.
Over the Fire (24+ hot coals)
Spread hot coals in flat layer underneath Dutch oven. Heat oil and brown chicken pieces on both sides. Tuck onion pieces underneath chicken. Arrange carrots, potatoes, zucchini, squash and mushrooms around chicken. Season with salt and pepper; top with rosemary. Cover pot with lid.
Rearrange about 1/3 hot coals to make cooking ring underneath Dutch oven; place remaining hot coals on lid. Cook for 50 to 60 minutes or until chicken and vegetables are tender. Add bell pepper during last 15 minutes of cooking time. Rotate pot and lid several times during cooking and replenish coals on top and bottom as needed to maintain cooking temperature. Let stand several minutes before serving.
In a small bowl, stir together 1/2 teaspoon each of curry powder, dried sage, dried rosemary, dried coriander, dried thyme and 1/4 teaspoon garlic powder.
Serve with a large slotted spoon, drizzling juices over chicken and vegetables as desired.Reprinted with permission from Dutch Oven and Cast Iron Cooking edited by Katie Weeber and published by Fox Chapel Publishing, 2013. Buy this book from our store: Dutch Oven and Cast Iron Cooking.
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