AuthorMarla MeridithThis baked chicken is a super healthy, protein packed meal and great for back to school!
Pre heat oven to 450 degrees F with the rack in the middle. Pour some oil over the chicken & rub it in. Season with garlic salt & pepper. Chop vegetables into bite sized pieces. Place the chicken in the center of a large Dutch Oven or a high temperature bake-safe pot. Toss the vegetables with olive oil, garlic salt & pepper. Arrange the vegetables around the chicken.
Bake chicken & veggies covered, for about 1 hour 30 minutes or until your chicken is cooked through. Un-cover the pot and broil for about 5 minutes to brown the skin.
Serve with vegetables, a salad. Potatoes, quinoa, rice or pasta would be great with this too!
The Le Creuset pot I used is a great conductor of heat and perfect for this recipe. It is the enameled cast iron pot. Be sure not to use a lid with the phenolic knobs as they will burn.
Ingredients
Directions
Pre heat oven to 450 degrees F with the rack in the middle. Pour some oil over the chicken & rub it in. Season with garlic salt & pepper. Chop vegetables into bite sized pieces. Place the chicken in the center of a large Dutch Oven or a high temperature bake-safe pot. Toss the vegetables with olive oil, garlic salt & pepper. Arrange the vegetables around the chicken.
Bake chicken & veggies covered, for about 1 hour 30 minutes or until your chicken is cooked through. Un-cover the pot and broil for about 5 minutes to brown the skin.
Serve with vegetables, a salad. Potatoes, quinoa, rice or pasta would be great with this too!
