Dutch Oven Chicken Thighs

Name: Dutch Oven Chicken Thighs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs (about 1-1/2 pounds); 3/4 teaspoon salt, divided; 1/4 teaspoon plus 1/8 teaspoon pepper, divided; 2 tablespoons olive oil, divided; 1 pound red potatoes (about 4 medium), cut into 1/2-inch cubes; 4 medium carrots, sliced; 1 medium onion, chopped; 3 garlic cloves, minced; 1 teaspoon dried rosemary, crushed

Total Time Prep: 20 min. Bake: 35 min.

Yield 4 servings

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Test Kitchen Approved

Dutch oven chicken thighs with red potatoes, carrots and celery is a fuss-free, one-pot dinner option that everyone at your table will adore.

Ingredients

4 bone-in chicken thighs (about 1-1/2 pounds)
3/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
2 tablespoons olive oil, divided
1 pound red potatoes (about 4 medium), cut into 1/2-inch cubes
4 medium carrots, sliced
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried rosemary, crushed

Directions

Preheat oven to 350°. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown chicken on both sides. Remove chicken from pan; discard drippings.
In same pan, combine potatoes, carrots, onion, garlic, rosemary and remaining oil, salt and pepper; return chicken to pan.
Bake, covered, 35-40 minutes or until a thermometer inserted in chicken reads 170°-175° and vegetables are tender.

Nutrition Facts

1 chicken thigh with 1 cup potato mixture: 406 calories, 21g fat (5g saturated fat), 81mg cholesterol, 562mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 26g protein.

Since returning to work after having my daughter, I have a lot on my plate just like every other mom out there. To make life easier, I came up with this time-saving recipe. I make it once a week now. —Lisa Turco, Cumberland, Rhode Island

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