Ingredients
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2 tablespoons olive oil
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1 (3 1/2) pound whole chicken, cut into 8 pieces
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salt and ground black pepper to taste
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8 medium potatoes, quartered
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8 medium carrots, peeled and cut into 1-inch pieces
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4 stalks celery, cut into 1-inch pieces
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½ large onion, chopped
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2 cloves garlic, chopped
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2 cubes chicken bouillon
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2 ½ cups water
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
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Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Cook’s Note
I use chicken leg quarters and make two extra — I usually make chicken soup with the leftovers.
Nutrition Facts (per serving)
644 | Calories |
25g | Fat |
62g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 644 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 6g | 32% |
Cholesterol 113mg | 38% |
Sodium 601mg | 26% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 10g | 34% |
Total Sugars 8g | |
Protein 43g | 86% |
Vitamin C 64mg | 71% |
Calcium 105mg | 8% |
Iron 5mg | 25% |
Potassium 1916mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.