These Dutch Oven Chicken Thighs are incredibly easy to make, and they're loaded with flavor - thanks to poultry seasoning and ...

You can swap the boneless chicken and use bone-in chicken instead. You can also use turkey if you prefer. I kept this lower-fat by using skinless chicken. If you use thighs with the skin, you will ...

Nestle the thighs back into the rice during the last bit of cooking time for juicy chicken with crispy skin. I’ve boasted already about the Dutch oven’s heavy duty cast iron construction ...

Place chicken, skin side down, in a medium Dutch oven; cook over medium-high, undisturbed, until skin is browned and crisp, about 10 minutes. Transfer chicken to a plate, reserving drippings in ...

Pat chicken dry using paper towels; sprinkle evenly with pepper and 3/4 teaspoon salt. Heat grapeseed oil in a large Dutch oven over medium-high. Place chicken, skin side down, in Dutch oven ...

Preheat the oven to 350 degrees F. Place the chicken breasts in Dutch Oven and rub with olive oil. Sprinkle generously with salt and pepper. Roast for about 1.5 hours or until cooked through.

Okay. That's our chicken. So, we have 2 pounds of chicken there. Now, can I ask you to turn that Dutch oven onto medium heat? I have 4 tablespoons of butter in there, and that's gonna be the start ...

A Dutch oven can handle almost anything you throw at it — sauces, stews, stocks, and roast chicken. I mostly use mine on the stovetop, rather than the oven, for making curries, rice dishes ...