about 2 pounds of chicken thighs, trimmed of excess fat
½ yellow onion, diced
3 garlic cloves, diced
1-2 sprigs fresh rosemary
1 tsp dried oregano
1 Tbsp olive oil
1 Tbsp organic butter
Juice from ½ lemon
1 tsp sea salt
½ tsp black pepper
Ingredients [roasted veggies]:
1 small butternut squash, peeled + cubed
2 heads broccoli, cut into florets
1 onion, roughly chopped
1 -2 Tbsp olive oil
1 tsp sea salt
½ tsp black pepper
¼ tsp cayenne pepper [optional, for spice]
Instructions
Directions [chicken]: Season the raw chicken with sea salt, black pepper and dried oregano on both sides. Heat dutch oven [or another oven safe cooking pot] on stove to medium heat. Add olive oil + butter. Once butter has melted, add onion + garlic and cook for 3-5 minutes until fragrant and tender. Add chicken and whole rosemary sprigs to dutch oven. Sear chicken on one side for about 7 minutes until it reaches a golden brown color. Flip and sear other side for another 7 minutes. Squeeze lemon onto chicken, place lid on dutch oven, turn heat to low and let cook for another 5-10 minutes until chicken is completely cooked through [depending on the size + thickness of your chicken, you may have to cook longer]. Once done, remove the stems of rosemary [some of the rosemary leaves will have fallen off in the process, so just remove the woody stem part]. Serve with a side of roasted veggies.
Tasty tip: before serving take a bit of the cooking “juices” from the bottom of the dutch oven and pour over broccoli, squash + onion mixture.
Directions [roasted veggies]: Preheat oven to 350 degrees. Add broccoli, butternut squash and onion onto foil or parchment paper lined baking sheet. Drizzle with olive oil, sea salt, pepper + cayenne pepper [if using]. Using hands, coat all veggies well with oil and spices. Roast in oven for 30-35 minutes until tender [stirring occasionally]. You can broil the veggies for the last few minutes to get a slight char. Remove from oven and serve with chicken. This recipe makes quite a bit of veggies, so feel free to load up on veggies with dinner or save the leftovers which are just as good the next day.
Recipe by Angela Freed at https://www.angelafreed.com/dutch-oven-chicken-roasted-vegetables/