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slow roasted chicken and vegetables


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Total: 2 hours

Servings: 4


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Step 1

Preheat oven to 350°F. Warm 1 tablespoon oil over medium heat in large Dutch oven. Sauté onions 2 to 3 minutes until translucent. Add garlic and cook until fragrant. Remove from heat.

Step 2

Rub remaining 2 tablespoons oil over chicken. Season both sides with salt, pepper, 1/2 teaspoon oregano and 1/4 teaspoon basil. Place chicken breast side up in pan with garlic and onions. Top chicken with pats of butter.

Step 3

Place carrots, celery, broccoli and frozen peas around chicken. Add chicken broth and bay leaf. Sprinkle with remaining 1/2 teaspoon oregano and 1/4 teaspoon basil.

Step 4

Cover with oven-proof lid. Cook in preheated oven 80 to 90 minutes, until internal temperature of chicken reaches 180 degrees. Uncover and cook 5 to 10 minutes until chicken begins to brown.

Step 5

Remove from oven. Discard bay leaf. Let sit 10 minutes before carving and serving. Enjoy!

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