Dutch Oven Chicken and Veggies | Serving Livingston, McLean and Woodford Counties | Illinois Extensi

Ingredients

• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 medium sweet potatoes
• 2 medium carrots
• 1 small red onion
• 1 large green pepper
• ½ lb. Brussels sprouts
• 1 lb. chicken thighs
• Make seasoning by combining rosemary, paprika, garlic powder, pepper and salt. (May make ahead and store in a covered container).
• Prepare charcoal briquettes for Dutch oven.
• Add ¼ cup water to bottom of oven.
• Layer vegetables with potatoes on bottom.
• Sprinkle with half the seasoning.
• Place chicken on top of veggies and sprinkle chicken with remaining seasoning.
• Put on lid.
• Place oven on top of at least 6-8 hot coals under the pot and put 10-12 coals on the lid.
• Bake for 50-60 minutes or until chicken is at least 165°F as measured with a food thermometer.