I’m finally learning to use my cast iron dutch oven for good rather than evil (fried potatoes anyone?). So far our favorite meal involves chicken leg & thigh combos and vegetables. Brandie usually prefers light meat over dark, but this recipe is one exception she is almost always up for.
For some variation you could include potatoes with the vegetables. Use your favorite fresh or dry herbs in the rub. This would work equally well with chicken breast, but you might want to make sure to include some liquid for that.
Chop onions into 1 square inch slices or smaller. They will get very soft.
Chop celery and carrots into bite sized pieces.
If using mushrooms and/or potatoes, chop them.
Put all vegetables in the bottom of a cast iron / dutch oven. You want to be able to cover/seal the container in the oven. In a pinch you could use a baking dish and cover with foil.
Season the vegetables with salt & pepper, then drizzle a little olive oil (extra virgin is good for this recipe) over them and mix until coated.
In a food processor, combine garlic, parsley, salt & pepper and a few tablespoons of olive oil and process until smooth.
Slide your fingers under the chicken skin and try to release the skin from the meat so that when you put the rub underneath the skin you can spread it over as much of the meat as possible.
Divide the mixture into two equal portions and spread under the skin of the chicken then replace the skin on top.
Place the chicken on top of the vegetables, season with salt & pepper and rub some olive oil to coat the skin.
If you are using chicken breast, or are worried about your chicken drying out, I recommend adding 1 cup of chicken broth to your pan. Though the last time I did this recipe, the liquid from the vegetables and the chicken was more than enough to keep everything nice and juicy.
Cover and place in the oven for 1-1.5 hours until the chicken reads 175F with a thermometer.
If you use the chicken broth, you will want to remove the lid before the end and cook with the lid off for 10-15 minutes to help brown and crisp the skin.