Dutch Oven Chicken

• Meat

  • 1 5lb whole chicken, whole

• Produce

  • 1 small bag Carrots
  • 1 tbsp Garlic
  • 1 Onion
  • 1 Parsley
  • 8 Potatoes, small petite red
  • 1 cup Squash
  • 2 cups Turnip

• Condiments

  • 1/8 cup Lemon juice

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 stick Butter

• Liquids

  • 1 cup Water

• Other

  • 1 cup White cooking white

Found on fourgenerationsoneroof.com

Ingredients

• 1 5lb whole chicken
• 1 small bag carrots
• 8 small/petite red skinned potatoes
• 1 chopped onion
• 1 tbsp chopped garlic
• 2 cups chopped turnip
• 1 cup chopped squash
• 1 cup white cooking white
• 1 tbsp olive oil
• 1 cup cold water
• ½ stick butter
• ⅛ cup lemon juice
• parsley

Directions

• wash chicken with cold water and pat dry
• add all vegetables and butter to the pot and cover with wine and water
• season chicken with salt, pepper, lemon, oil and parsley
• Bake 400 degrees for 1 hour or until chicken is done

Nutrition