Dutch Oven Pot Roast is the perfect dish for those looking to embrace the art of slow-cooking. By searing the beef first, then letting it cook slowly in a rich broth, you get a roast that’s ...

Hey everyone, Jason Griffith here. When the weather gets a little cooler and I’m craving a meal that feels like a warm hug, I ...

Uncover the pot and check the chicken’s temperature; a thermometer inserted in the thickest part of the thigh should read 160 to 165 degrees. If the chicken is not done, continue cooking ...

If you prefer chicken breast, you can use that instead of skin-on chicken thighs, but if you ask me, you are missing out. And if you’re in need of any other one-pot winter meals, check out this ...

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 chicken legs, skin side down, until golden brown and crisp underneath, about 5 minutes.

Allen starts the chicken in a very hot oven (450 degrees) for the first 10 minutes, which helps create crispy brown skin, then lowers the heat to 350 degrees for the rest of the time, which allows ...

You only bake this pot roast at 300 degrees. You can even cook it longer and at 275 degrees if your oven tends to run hot. It takes about 3 to 3 1/2 hours for a 4-pound pot roast to cook. Go ahead ...

2. Leave the netting on the breast. Rub it all over with olive oil and sprinkle with salt and pepper. 3. In the casserole or Dutch oven over medium heat, heat the 2 tablespoons olive oil.