Greek Dutch Oven Chicken
User Reviews
5.0
54 reviews
Excellent
Greek Dutch Oven Chicken
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This Greek dutch oven roast chicken has crispy skin and delicious flavor. The potatoes to the bottom of the pan make it a complete, fantastic one-pot meal.
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Ingredients
- 4 lb whole chicken
- 1 lemon juiced and zested
- 2 tbsp honey
- 2 tbsp thyme leaves
- 2 tbsp sage leaves chopped
- 2 tbsp dry oregano
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 2-3 rosemary sprigs
- 2-3 fresh thyme sprigs
- 5 tbsp extra virgin olive oil
- dry oregano
The potatoes
- 1.5 lb Yukon gold potatoes skin-on, quartered
- 2 tbsp olive oil
- 1 tbsp dry oregano
- 5-6 whole garlic cloves unpeeled
- sea salt to taste
- freshly ground pepper to taste
Instructions
- Preheat oven to 375 F
- In a bowl mix 4 tablespoons olive oil, the juice and zest of two lemons, 2 tablespoons of honey, 2 tablespoons of thyme leaves, 2 tablespoons chopped sage leaves, 2 tbsp dry oregano. Add 1 tsp sea salt and 1 tsp freshly ground pepper (or to taste) Mix well.
- Add the potatoes to the dutch oven. Sprinkle 2 tablespoons of olive oil all over. Sprinkle 1 tablespoon of oregano—season with sea salt and freshly ground pepper to taste. Tuck 5-6 whole cloves of garlic, unpeeled between potatoes.Mix potatoes and seasonings well.
- Dry the chicken well with paper towels. Rub the skin all over with the olive oil mix. Make sure you reach every nook and cranny. Truss the chicken legs with kitchen twine.
- Add the chicken breast side down on top of the potatoes. Tuck two-three rosemary sprigs and thyme sprigs between chicken and potatoes.
- Cover with lid and place dutch oven in the lowest rack of your oven. Cook for 30 minutes.
- Remove from oven, and turn chicken breast side facing up. Put the lid back on—Cook for 30 minutes.
- Remove the lid, and roast the chicken for another 30 minutes. Brush 1 tbsp olive oil on top of the chicken and sprinkle some dry oregano.For super crisp skin, set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).Insert a meat thermometer to the thickest part of the chicken thigh to ensure the temperature is at least 165F, and the chicken is ready.
- Let chicken rest for 20 minutes before slicing and serving.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
36g
(55%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
498mg
(21%)
Potassium
851mg
(24%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
382IU
(8%)
Vitamin C
39mg
(43%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 498mg | 21% |
| Potassium | 851mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 39mg | 43% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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