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Pot Roasted Chicken with Vegetables

Yields6 ServingsPrep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins

Exactly what you’ll need when you want a big pot of something filling!

Main Ingredients
 1 whole chicken
 1 rosemary sprigs
 1 lb potatoes
 8 oz sliced mushrooms
 2 tbsp olive oil
 1 garlic clove
 2 celery, carrots
 ½ tsp thyme, basil, oregano, sage
 1 chicken seasoning
Directions
1

MEDIUM dutch oven. Cut all veggies and lay down in the pot.

2

Use a small ot med size chicken. You will need to cut the spine with a kitchen scissor and crush the sternum to fit it into the dutchoven. Coat with chicken seasoning.

3

Slow cook, 16 coals under 14 above.

4

Chicken takes quite a bit of time be patient. Try to refrain from opening the lid to prevent heat loss.

5

Serve with rice or mashed potato. Enjoy!

Nutrition Facts

6 servings

Serving size

3oz

Amount per serving
Calories181
% Daily Value *
Total Fat 10g13%

Saturated Fat 2.7g14%
Trans Fat 0.1g
Cholesterol 104mg35%
Sodium 331mg15%
Total Carbohydrate 10g4%
Protein 22g
Calcium 15mg2%
Potassium 240mg6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.