Category: Main Course

Dutch Oven Whole Chicken with Potatoes & Carrots

Soft tender Whole Chicken that is melting with delicious juices and succulent flavors. The Dutch oven is a simple old fashioned one pot cooking approach that locks in flavor and maintains texture when following a good recipe like this one. Here the carrots make for a sweet treat and the moist potatoes help stuff away the hunger. I love to pull the lid off like I am presenting a master piece for consumption but this is one of my favorite easy to follow methods of cooking. My family eats a lot of chicken and this little bird however tasty was devoured pretty fast.

Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and classic tasting Dutch Oven Whole Chicken with Potatoes & Carrots is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package.

Clean and rinse then pat the chicken dry with paper towels. Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken.

Stuff the onion & garlic cloves into the chicken’s cavity. Tie the legs together. Tuck the wings behind the chicken’s back.

Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth.

Then place the whole chicken on top of the vegetables. 

Place the uncovered dutch oven in the middle rack of the Oven. Bake at 450°F for 15 minutes to brown the chicken skin. Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. 

Remove the dutch oven and let rest at room temperature for 10-15 minutes.

Serve and enjoy!

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Dutch Oven Whole Chicken with Potatoes & Carrots

Good old fashioned whole chicken with potatoes & carrots is a classic entree that is perfect on any occasion.
3.97 from 26 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • 6 QT Dutch Oven

Ingredients
  

  • 5 – 5 ½ lbs whole chicken
  • 1 onion chopped
  • 4 garlic cloves
  • 1 lb carrots sliced
  • 1 lb yukon gold potatoes chopped
  • 1 cup low- sodium chicken broth

Seasoning

  • 2 tbsp extra virgin olive oil
  • 1 tbsp salt
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp dried thyme
  • 1 tsp black pepper

Instructions
 

  • Preheat the oven to 450°F.
  • In a small bowl: combine all the seasoning ingredients together and set aside. Remove the neck, giblets and package. Clean and rinse then pat the chicken dry with paper towels.
  • Rub olive oil all over the chicken. Then rub the seasoning mixture all over the chicken. Stuff the onion & garlic cloves into the chicken's cavity. Tie the legs together. Tuck the wings behind the chicken's back.
  • Place the cut potatoes and carrots in the dutch oven. Level the vegetables. Pour in the chicken broth. Then place the whole chicken on top of the vegetables. DO NOT PUT THE LID ON.
  • Place the uncovered dutch oven in the middle rack of the oven. Bake at 450°F for 15 minutes to brown the chicken skin.
  • Then turn down the temperature to 350°F. DO NOT OPEN THE OVEN. Continue to bake for 20 minutes more per pound of chicken. Note: It took me 1 hour and 40 minutes to completely cook my bird.
  • Remove the dutch oven and let rest at room temperature for 10-15 minutes.

Serve and enjoy!

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    One Pot Taco Pasta

    One Pot Taco Pasta is quick and easy plus it is delicious and very filling. The Taco Seasonings are perfect for the ground beef and pasta combination but the secret is using good beefsteak. This dish is full of flavor, textures and comes in at a budget price which makes it ideal for normal meal planning. The stewing of the ingredients and the broth make for some wonderful kitchen aromas that are appealing and pleasant. The taco Pasta keeps well when refrigerated and is a great selection for lunch on the go. I generally only publish items that were a hit with my focus group and this taco pasta was a teenager favorite. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a warm mouthwatering serving form this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is great to dip your favorite fresh bread in as you enjoy to contents of your bowl. I normally recommend French bread with meals like this as it is a great side. Garlic bread also goes pretty good with this if you prefer. Thanks for visiting and see you again soon.

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    Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. 

    Add onion, garlic, taco seasoning & tomato paste.

    Cook for 1 minute or until fragrant.

    Add beef broth, rotel tomatoes

    Add broth and mix well (make sure to submerge the noodles in the broth). 

    Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.

    Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add ½ cups of shredded cheese at a time while continuing to mix well. Add queso cotija and mix.

    Season with salt & pepper if needed.

    Let rest for a few minutes before serving. 

    Garnish with cilantro, queso cotija, jalapeños.

    Serve

    Enjoy!

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    One Pot Taco Pasta

    Simple to follow delicious one to recipe for scrumptious Taco Pasta.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine American, Mexican
    Servings 4
    Calories

    Ingredients
      

    • 1 lb ground beef or chuck
    • ½ lb orecchiette pasta or any pasta
    • 2 cups unsalted or low-sodium beef broth/stock
    • 1 cup queso cotija
    • 1 cup shredded cheddar cheese
    • ½ cup heavy cream or half & half
    • 10 oz Rotel diced tomatoes and green chiles
    • 2 tbsp taco seasoning or 1 package
    • 2 tbsp tomato paste
    • ½ onion chopped
    • 3 garlic cloves minced

    Instructions
     

    • Heat the pan to medium-high. Add the oil and meat and cook for 3-5 minutes or until no longer pink. Optional: drain grease.
    • Add onion, garlic, taco seasoning, tomato paste, and cook for 1 minute or until fragrant. Add pasta, beef broth, rotel tomatoes and mix well (make sure to submerge the noodles in the broth). 
    • Bring to simmer (about 3-5 minutes). Cover with a lid and cook for 12 minutes.  Turn down the heat to medium.
    • Turn off the heat. Remove the lid (be careful the lid is going to be hot). Add heavy whipping cream and mix. Add shredded cheese and mix well. Add queso cotija and mix. Season with salt & pepper if needed. Let rest for a few minutes before serving. 

    Garnish with cilantro, queso cotija, jalapeños. Serve & enjoy!

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      Instant Pot Spicy Beef Bell Pepper Pasta Soup

      Spicy Beef Bell Pepper Pasta Soup is a comforting and delicious dish that will burn just enough. The warm broth infused sauce is so smooth and elegant that it could go with a multitude of pastas and meats but it is perfect in this easy to follow Instant Pot recipe. The Bell Peppers add texture, flavor and natural juices to an already delicious sauce base. I love to dip fresh tears of French bread in the sauce as I enjoy the warm pleasing textures of the tender pasta. I highly recommend you consider adding this dish to your repertoire.

      Watch the video and follow the instructions below to have a warm bowl of homemade Spicy Beef Bell Pepper Pasta Soup. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spicy, quick and easy good food the entire family will enjoy. Thanks for visiting and see you again soon.

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      Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease. 

      Add salt, pepper, onion, garlic, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well. 

      Add bell peppers and mix.

      Add pasta.

      Mix everything together.

      Layer the top with the tomato sauce. DO NOT STIR.

      Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.

      Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.

      Garnish with cheese and sour cream.

      Enjoy!

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      Instant Pot Spicy Beef Bell Pepper Pasta Soup

      A very filling Pasta soup that is full of delicious bell pepper and tasty spicy beef.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Total Time 20 minutes
      Course Main Course, Soup
      Cuisine American, Italian
      Servings 4
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 1 lb ground chuck or beef
      • ½ lb uncooked pasta any type
      • 2 cups unsalted or low-sodium beef broth
      • ½ cup tomato sauce
      • ½ cup heavy whipping cream
      • 1 tbsp extra virgin olive oil
      • 1 tbsp Italian seasoning
      • 1 tbsp tomato paste
      • 1 tsp Worcestershire sauce
      • 1 tsp salt
      • 1 tsp black pepper
      • ½ tsp red pepper flakes
      • 1 medium onion chopped
      • 2 bell peppers (red, orange, yellow or green) deseed & chopped
      • 3 garlic cloves minced

      Instructions
       

      • Set the pot to sauté high. First drizzle the bottom with oil then throw in the ground meat and cook until it is no longer pink. Once the meat is ready, deglaze the bottom of the pot with a wooden spoon and the grease. Optional: drain the grease. 
      • Add salt, pepper, onion, garlic, bell peppers, Italian seasoning, red pepper flakes, tomato paste and Worcestershire sauce to the pot. Mix well. 
      • Add uncooked pasta and beef broth then mix (make sure to submerge the pasta in the broth). Layer the top with the tomato sauce. DO NOT STIR.
      • Place the lid on. Pressure cook on high for 5 minutes, followed by a 5 minutes natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
      • Mix everything together. Pour in heavy whipping cream then mix. Season with salt and pepper if needed.

      Enjoy!

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        One Pan Chicken Leg Quarters with Potatoes and Carrots

        Baked Chicken and vegetables that are saturated with taste that drips from the delicious broth infused ingredients. My favorite part is how simple this is to make ahead of time and reheat for later use. However, I do prefer fresh from the oven because each ingredient still has a unique flavor and texture that sort of diminishes later. But the sweet combination that the stew produces after reheat is pretty darn good also, so you decide and let me know which way you enjoyed yours. We like our hearty meals around here and this one went pretty fast. Fall off the bone tender meat and soft warm vegetables is a nice meal. Recommend adding French bread or corn bread to the table just because you may want to dip your bread in the juices.

        Watch the video and follow the instructions below to have this hearty meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a very easy to make and often very affordable entree that is perfect on any occasion.  Full of flavor, textures that fill your tummy and at a budget price. I hope you enjoy it! Thanks for visiting and see you again soon.

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        Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.

        In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.

        Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.

        Place the seasoned chicken atop the vegetables. Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

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        One Pan Chicken Leg Quarters with Potatoes and Carrots

        Deliciously balanced nutrients in one dish of comforting satisfaction.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 50 minutes
        Total Time 1 hour
        Course Main Course
        Cuisine American
        Servings 4
        Calories

        Ingredients
          

        • 4 chicken leg quarters
        • 4 tbsp (divided) olive oil
        • 2 tsp paprika
        • 2 tsp salt
        • 2 tsp garlic powder
        • 2 tsp onion powder
        • 1 tsp black pepper

        Vegetables

        • 1 lb potatoes peel & chop into 1"x1"
        • 3 large carrots peel & chop into 1"

        Instructions
         

        • Preheat the oven to 400°F.
        • Clean and pat the chicken dry with a paper towel. Place chicken in a large bowl then cover with 2 tbsp olive oil and rub until evenly coated.
        • In a small bowl: combine salt, pepper, garlic powder, onion powder, paprika and mix. Then sprinkle the seasoning over the well oiled chicken.
        • Place chopped potatoes and carrots in the baking pan. Drizzle with 2 tbsp olive oil. Then stir/turn until the veggies are well covered.
        • Place the seasoned chicken atop the vegetables.
        • Cook for 45-50 minutes or until the chicken is fully cooked (internal temperature should be 165°F).

        Serve and enjoy!

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          Slow Cooked Beef Tips

          Nice thick juicy and tender beef tips nestled gently atop fresh homemade mashed potatoes or noodles, covered in gravy that is gently vaporing aromas is one of the key features of a good ole home cooked meal. Delicious and tasty this recipe is biscuit sloping good. This affordable and easy to make selection is perfect if you are about to feed an army of want to have good food available when you are away.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Braised beef tips skating around in the pot during brazing is one of my favorite dinner bells that will drive everyone in the house to the table standing with plate in hand. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this hearty meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This simple recipe is what I use and I hope you find it useful for your personal needs. Thanks for visiting and see you again soon.

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          In a large bowl: Mix the beef, salt, pepper together.

          Heat the dutch oven or pot to medium-high. Drizzle the bottom with oil and wait until it becomes hot. Then place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until browned.

          Repeat this step with the rest of the beef tips. Remove the beef and set aside.

          Throw in the butter, Worcestershire sauce, garlic and onions. Then mix and deglaze the bottom of the pot as you sauté the garlic and onions. Once the onions have become translucent, add the flour while continuing to mix. Add beef broth.

          Add seared meat, thyme, rosemary, bay leaf while mixing everything together. Bring to a simmer. Cover with a lid.

          Reduce the heat to low-medium and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove the lid and discard the bay leaf. Gently stir the beef with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

          Serve with mashed potato, rice, salad or noodles.

          Enjoy!

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          Slow Cooked Beef Tips

          Tender Slow Cooked Beef Tips are delicious and savory to the last bite.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 2 hours
          Total Time 2 hours 10 minutes
          Course Dinner, Main Course
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 2 lbs stew meat or chuck roast (cut into 1" x 1")
          • 2 cups unsalted or low-sodium beef broth
          • ¼ cup all-purpose flour
          • 2 tbsp extra virgin olive oil
          • 3 tbsp unsalted butter
          • 2 tsp salt
          • 1 tsp black pepper
          • ½ tsp dried thyme
          • ½ tsp dried rosemary
          • 2 tbsp Worcestershire sauce
          • 1 medium onion chopped
          • 4 garlic cloves minced
          • 1 dried bay leaf

          Instructions
           

          • In a large bowl: Mix the beef, salt, pepper together.
          • Heat the dutch oven or pot to medium-high. Drizzle the bottom with oil and wait until it becomes hot. Then place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until browned. Repeat this step with the rest of the beef tips. Remove the beef and set aside.
          • Throw in the butter, Worcestershire sauce, garlic and onions. Then mix and deglaze the bottom of the pot as you sauté the garlic and onions. Once the onions have become translucent, add the flour while continuing to mix.
          • Add beef broth, seared meat, thyme, rosemary, bay leaf while mixing everything together. Bring to a simmer. Cover with a lid.
          • Reduce the heat to low-medium and cook for 2 hours or until the meat is tender (keep covered with the lid the entire time). Remove the lid and discard the bay leaf. Gently stir the beef with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

          Serve with mashed potato, rice, salad or noodles. Enjoy!

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            Air Fryer Buffalo Chicken Wonton

            Air Fryer Buffalo Chicken Wonton are a crispy snack-able that is perfectly delicious as an appetizer or party favor finger food. This is an interesting item that is best enjoyed fresh and hot. The bite pops with flavor and washes down great with a nice cold beverage. They are a bit meticulous to create but not too difficult if you follow the recipe closely. My family gobbled these up. I don’t normally slather my food with ranch but the occasional buttery dip as you go makes these chicken stuffed wontons a very satisfying experience. We enjoyed this recipe and highly recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have a plate full of juicy, cheesy chicken wontons with delightfully crunchy shells on your table ready to go. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. For this recipe, I used Buffalo sauce as that is a local favorite but feel free to substitute with your preferred wing inspired flavoring. Thanks for visiting and see you again soon.

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            n a medium size bowl: place the chopped chicken, shredded cheese, sour cream, ranch seasoning, buffalo sauce, & chopped green onions together. Then mix well.

            Place 1 wrapper in your hand. Use the other hand to scoop 1 tsp of the mixture and place it in the center of the wrapper. Then wet (water) around the edges of the wrapper (use your finger). Fold two corners diagonally together, then fold the other two corners together. Finally, press/pinch the wrapper firmly until the wonton corners have completely sealed/joined.

            Preheat the air fryer to 350°F. Coat the basket with cooking spray. Place the first batch of wontons in the basket.

            Air fry for 6 minutes or until lightly golden. 

            Enjoy.

            Dip with ranch or blue cheese sauce.

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            Air Fryer Buffalo Chicken Wonton

            Crispy and crunchy Air Fryer Buffalo Chicken Wontons are addictively delicious.
            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 20 minutes
            Cook Time 6 minutes
            Total Time 26 minutes
            Course Appetizer, Snack
            Cuisine American, Asian
            Servings 40
            Calories

            Equipment

            • Air Fryer

            Ingredients
              

            • 2 cups cooked chicken chopped
            • ½ cup buffalo sauce
            • ½ cup shredded mozzarella cheese
            • 2 tbsp ranch seasoning or 1 package
            • 2 tbsp sour cream
            • ¼ cup chopped green onions

            Instructions
             

            • In a medium size bowl: place the chopped chicken, shredded cheese, sour cream, ranch seasoning, buffalo sauce, chopped green onions together and then mix well.
            • Place 1 wrapper in your hand. Use the other hand to scoop 1 tsp of the mixture and place it in the center of the wrapper. Then wet (water) around the edges of the wrapper (use your finger). Fold two corners diagonally together, then fold the other two corners together. Finally, press/pinch the wrapper firmly until the wonton corners have completely sealed/joined. Repeat with the rest of the wontons. You should have about 35-40 wontons. When ready, coat the wontons with cooking spray. [See video for reference]
            • Preheat the air fryer to 350°F. Coat the basket with cooking spray. Place the first batch of wontons in the basket. Air fry for 6 minutes or until lightly golden. (Depending on the size of your air fryer: repeat this step as necessary.)

            Dip with ranch or blue cheese sauce.

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