Dutch Oven Roast Chicken is a classic recipe that delivers big on flavor and ease. This one-pot wonder roasts a whole chicken ...

4 bone-in, skin-on chicken thighs 1 extra large onion, cut into 3/4 inch slices 2 potatoes, cut into 1/2 inch fries Salt and coarse ground pepper to taste 1 cup red wine. Preheat the oven to 375 ...

1. In a large flameproof casserole or Dutch oven over medium-high heat, heat the oil. Tilt the pan so it spreads all over the bottom. Add 5 chicken thighs, skin sides down.

8 skin-on, bone-in chicken thighs; 2 large sweet potatoes or yams, peeled and sliced into 1-inch wedges ; 1½ yellow onions, sliced into 1½-inch wedges ...

Stir together the olive oil, shallot, 1 tablespoon chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Loosen the skin near the cavity with your hands; spread some of the oil under the skin.

Transfer the chicken (in the pan) to the oven for 10 minutes. Working quickly, make the Bernaise Sauce. Taste the hash, reheat if necessary and correct the seasoning.

Places dates, carrots, celery and onions in the pan around the chicken. Place pan in oven; carefully pull out rack and pour wine around the chicken. Bake 40 to 45 minutes until skin is crispy.