AuthorE. Gluten
DifficultyBeginner

*This is a root vegetable that my in-laws introduced to me. (Betsy, these are parsnips. Parsnips, this is Betsy.)
They look like big white carrots.
I love the flavor that the parsnips add to this dish!

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Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
 2 chicken breasts
 2 large russet potatoes
 2 medium parsnips*
 1 lb baby carrots
 1 sweet onion
 1 small head green cabbage
 1 clove garlic, minced (optional)
 Salt and pepper
1

Preheat oven to 375.

2

Cut chicken into 1-2" pieces. Peel and cube the potatoes and parsnips.
If desired, cut the baby carrots into smaller pieces.

3

Cut the onion into medium-sized slices. Chop the cabbage into 1-2" chunks.

4

In a large bowl, combine chicken and vegetables. Sprinkle liberally with Eating Gluten Free Sea Salt and pepper.

5

Place in a 9x13 pan and cover with aluminum foil.

6

Bake for 50-60 minutes, or until potatoes are soft and chicken is cooked through.

Ingredients

 2 chicken breasts
 2 large russet potatoes
 2 medium parsnips*
 1 lb baby carrots
 1 sweet onion
 1 small head green cabbage
 1 clove garlic, minced (optional)
 Salt and pepper

Directions

1

Preheat oven to 375.

2

Cut chicken into 1-2" pieces. Peel and cube the potatoes and parsnips.
If desired, cut the baby carrots into smaller pieces.

3

Cut the onion into medium-sized slices. Chop the cabbage into 1-2" chunks.

4

In a large bowl, combine chicken and vegetables. Sprinkle liberally with Eating Gluten Free Sea Salt and pepper.

5

Place in a 9x13 pan and cover with aluminum foil.

6

Bake for 50-60 minutes, or until potatoes are soft and chicken is cooked through.

Gluten Free “Dutch Oven” Chicken