Dutch Oven Roast Chicken & Potatoes

There’s something really comforting about the smell of chicken roasting in the oven. But while I like the idea of my house filling up with the delicious aroma, I’m really not the biggest fan of entire chickens. Just thinking about handling a naked headless bird sends a chill down my spine.

Bones and skin gross me out. Cartilage, fat and veins make me want to heave. So that leaves me with boneless skinless breasts and thighs, and ground chicken (please don’t tell me what is ground up though..). How boring, right? I know, but it’s just the way I am so I’ve got to work around it.

Being fully aware of my weird food issues, my sister shared this recipe for dutch oven boneless skinless chicken thighs. It’s an adaptation of a recipe she got from our aunt. My sister also gave me my first-ever dutch oven to cook it in!

I won’t pretend that this is the same as roast chicken. But I can promise that your house will smell amazing while it cooks. Prep is easy peasy, and the end result is delicious!



  • 4-6 chicken thighs, boneless skinless
  • 4 red potatoes, halved
  • 6 whole gloves garlic, peeled
  • 1 brown onion, quartered
  • 10 mushrooms, halved
  • Knorrs chicken jelly (1/2 mini tub)
  • franks red hot sauce to taste
  • 1 bay leaf
  • rosemary to taste
  • thyme to taste
  • salt and freshly ground pepper, to taste


  1. Dilute chicken jelly as per instructions.
  2. Put everything in casserole dish with chicken on the bottom.
  3. Pour in chicken broth, cover with lid and cook at 325°F for at least an hour.

Notes: You can cook up to 2 hours if you want, since it gets nicer with cooking. Add more hot sauce when its done cooking. Sour cream and chives are a nice accompaniment.

Bon Appetit!

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