Ingredient Note: Free-range chicken will take a little longer to bake than conventional chicken.  If you are using a conventional chicken, in step 6 remove the lid then bake for only 15 minutes and then check for doneness. Continue baking until reached a safe internal temperature of 165 degrees when tested in the thickest part of the meat.  

Ingredient Note: If you do not like mushrooms, omit them but add ½ cup chicken broth to the bottom of the Dutch oven when you layer in the vegetable mixture in step 2. This will compensate for any lack of moisture that would have been contributed by the mushrooms. 

Ingredient Note: Instead of carrots (and or parsnips) one large peeled sweet potato can but cut and added with the other veggies. 

Make Ahead: Prep chicken and veggies and layer into the pot and keep refrigerated for up to 12 hours. Transfer directly to the oven. Baking times may be a little longer in step 6- make sure to check with an instant-read thermometer and add additional cook time if necessary. 

Leftovers and Storage: Portion leftovers into individual re-sealable containers. Keep refrigerated up to 4 days.  

How To Reheat: Reheat each serving in a microwave-safe dish for 3 minutes on 50% power.