A blessing of a Dutch Oven and my first Roast Chicken with Vegetables

So we found the lovely dutch oven on a great Labour Day Sale!

It was a gift from Mr. Husband for my name's day and our 3rd anniversary!

My friend told me how to make this chicken roast with vegetables...

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"Wash the chicken and take out the neck and gizzards, etc...you can put them in the pot. Stuff with onion, half a lemon and Rosemary. Pat the skin dry and rub it with butter. Sprinkle generously with salt, pepper and thyme. Bake breasts down with a splash of white wine to cover the bottom of the pot, chopped carrots, potatoes, onion and whole garlic in a 350C oven for an hour. Cover with a lid for the first 40 mins, then take off the lid to crisp the skin."

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I prepared this chicken as I do for 

lemon-ginger with thyme roast chicken,

other than not using a lemon itself this time!

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Thanks to wonderful Instagram, she let me know that I had the veggies in

bigger sized portions for baking than she would do and if they were not done,

keep the lid on for another 20 minutes and check again.

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I did this and by 60 minutes at 350F the vegetables were cooked.

My friend realized that I was roasting a bigger bird than what she usually did in

her Dutch oven, which explains why I needed another 45 minutes total,

going up to 425F.

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I was so pleased with how it turned out!

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I added more than a splash of white wine, adding a total of 187mls

of wine, about half of this before roasting and the rest

in two more douses as it was baking.

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I had a lovely bunch of juice, wine and lemon-ginger olive oil all melded together

at the bottom of the pan!

Used it the second night with a bit of corn starch to make

a lovely savory gravy! 

The second night we had my quilting friend over to share this meal

and reheated some of this chicken and vegetables in our small

toaster oven tray at 425F for about 20 minutes! 

Was delicious!