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Dutch Oven Chicken + Roasted Vegetables

Angela Freed
  • minutes
  • Serves 4 to 6

INGREDIENTS

Ingredients [chicken]:

about 2 pounds of chicken thighs, trimmed of excess fat

1/2

yellow onion, diced

3

garlic cloves, diced

1

sprigs fresh rosemary

1 tsp

dried oregano

1 tbsp

olive oil

1 tbsp

organic butter

Juice from ½ lemon

1 tsp

sea salt

1/2 tsp

black pepper

Ingredients [roasted veggies]:

1

small butternut squash, peeled + cubed

2

heads broccoli, cut into florets

1

onion, roughly chopped

1 tbsp

olive oil

1 tsp

sea salt

1/2 tsp

black pepper

1/4 tsp

cayenne pepper [optional, for spice]