Dutch Oven Chicken and Veggies

Ingredients
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 medium sweet potatoes
  • 2 medium carrots
  • 1 small red onion
  • 1 large green pepper
  • ½ lb. Brussels sprouts
  • 1 lb. chicken thighs
Directions
  1. Make seasoning by combining rosemary, paprika, garlic powder, pepper and salt. (May make ahead and store in a covered container).
  2. Prepare charcoal briquettes for Dutch oven.
  3. Add ¼ cup water to bottom of oven.
  4. Layer vegetables with potatoes on bottom.
  5. Sprinkle with half the seasoning.
  6. Place chicken on top of veggies and sprinkle chicken with remaining seasoning.
  7. Put on lid.
  8. Place oven on top of at least 6-8 hot coals under the pot and put 10-12 coals on the lid.
  9. Bake for 50-60 minutes or until chicken is at least 165°F as measured with a food thermometer.
Dutch oven with chicken and vegetables
Servings
6
Nutrition Facts

Calories: 150

Fat: 2 g

Sodium: 190 mg

Carbohydrate: 22 g

Fiber: 5 g

Protein: 12 g