One-Pot Chicken and Vegetables

Name: One-Pot Chicken and Vegetables
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 Bay Leaves; 0 teaspoons Freshly Ground Black Pepper; 4 Large Carrots, peeled and cut into 2-inch pieces; 4 Celery Ribs, peeled and cut into 2-inch pieces; 2 Cloves Garlic, peeled; 8 Sprigs Parsley; 4 Medium Yellow Beets, peeled and quartered, or 4 parsnips, peeled and cut into 2-inch pieces; 8 Small Red Potatoes, scrubbed and halved; 2 liters Low-Sodium Chicken or Vegetable Broth; 1 Whole Chicken, about 3-1/2 pounds; 1 Large Yellow Onion, halved and sliced

One-Pot Chicken and Vegetables might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 552 calories, 27g of protein, and 17g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have bay leaves, parsley, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Remove inside packet of innards from chicken, if included, and discard or reserve for another use.

Ingredients you will need

Whole Chicken

Place chicken, onion, garlic, celery, carrots, beets and potatoes in a Dutch oven or stockpot large enough to hold the chicken and vegetables together.

Ingredients you will need

Vegetable

Potato

Carrot

Whole Chicken

Celery

Garlic

Beet

Onion

Equipment you will use

Dutch Oven

Add broth, 2 cups water, parsley, bay leaves and pepper. Bring to a simmer over medium-high heat.Reduce heat to maintain a simmer and cook, uncovered, making sure the chicken is submerged (add more water if needed), for 45 to 50 minutes or until chicken is tender and juices run clear when pierced with a fork and vegetables are tender.

Ingredients you will need

Bay Leaves