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Dutch Oven Chicken Drumsticks and Vegetables Recipe

Solid, uncomplicated, and undeniably satisfying. If that is what you are longing for in a tasty go-to meal that everyone in the family loves, then you have landed in the right place – campfire optional.

To accomplish this, you’ll want to use your trusty Dutch oven, the one that braises the best beef roast and expertly cooks your Moroccan-style chicken tagine.

Dutch Oven Chicken Drumsticks and Vegetables in a bowl.

If you don’t already own a Dutch oven, go out and get one, for they truly are all-purpose pieces of cookware that will last for many delicious meals, and years, to come. They bake and braise to perfection as their tight-fitting lids combined with solid metal or ceramic construction provide constant, radiant heat to the ingredients slowly simmering inside.

Design features set aside, Dutch ovens are ideal for cooking bountiful stews and whole-chicken roasts, and if you’ve never conjured up a tempting dinner of Dutch oven peach and maple chicken thighs, then we suspect that you are missing out on what a simple pot can do for you.

Get inspired by all the Paleo Dutch oven recipes out there, dream about Paleo campfire recipes, then slowly bring your mind back to reality. Chicken and mushrooms are a classic combination, though you can pretty much add any vegetables that you have on hand; this is a very forgiving dish.

When squash is abundant and in season, toss that in; a sweet potato or two add an element of creaminess to the dish. Gently place all your lovely ingredients inside your own pot and get baking.

Dutch Oven Chicken Drumsticks And Vegetables Recipe

Serves: 4 Prep: 20 min Cook: 40 min

Ingredients

Preparation

  1. Preheat oven to 375 F.
  2. Melt the ghee in a large dutch oven on the stove over medium-high heat and brown the chicken legs on all sides for 1 to 2 minutes per side. Remove and set aside.
  3. Add the onion and garlic, cook for 2 to 3 minutes, then add the carrots, mushrooms, and thyme.
  4. Cook for another 4 to 5 minutes, stirring occasionally.
  5. Deglaze the dutch oven with the chicken stock, then add the chicken drumsticks back in.
  6. Cover and place in the oven for 25 to 30 minutes, or until the chicken is cooked through.
Dutch Oven Chicken Drumsticks and Vegetables in a bowl.
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Dutch Oven Chicken Drumsticks and Vegetables Recipe

Add a bowl of leafy salad greens with a vinaigrette dressing to the table and let your Dutch oven chicken drumsticks and vegetables take center stage.
Course Main Course
Cuisine American
Keyword chicken drumsticks, dutch oven, paleo, recipe, vegetables
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 672kcal
Cost 10

Ingredients

  • 8 chicken drumsticks
  • 1 lb. mushrooms
  • 1 cup carrots baby or sliced
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 cups chicken stock
  • 2 tbsp. fresh thyme minced
  • 2 tbsp. ghee
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 375 F.
  • Melt the ghee in a large dutch oven on the stove over medium-high heat and brown the chicken legs on all sides for 1 to 2 minutes per side. Remove and set aside.
    2 tbsp. ghee, 8 chicken drumsticks
  • Add the onion and garlic, cook for 2 to 3 minutes, then add the carrots, mushrooms, and thyme.
    1 lb. mushrooms, 1 cup carrots, 1 onion, 2 garlic cloves, 2 tbsp. fresh thyme, Sea salt and freshly ground black pepper
  • Cook for another 4 to 5 minutes, stirring occasionally.
  • Deglaze the dutch oven with the chicken stock, then add the chicken drumsticks back in.
    2 cups chicken stock
  • Cover and place in the oven for 25 to 30 minutes, or until the chicken is cooked through.

Nutrition

Calories: 672kcal | Carbohydrates: 18g | Protein: 51g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 384mg | Potassium: 1196mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5092IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 18mg