Dutch oven one pot (Chicken and veggies)

• 2 lb chicken tighs
• 2 lb potatoes (cut and peeled)
• 5 oz Kale (Fresh)
• 1 cup onion chopped
• 5 clove garlic minced
• 1 each red bell pepper (seeds removed and sliced)
• 1/4 cup olive oil or more as desired
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup chopped apple (optional)
• 1 tsp each salt, pepper and paprika
• 1/2 cup cranberries dried
• 1/4 cup toasted almonds sliced
• 1/2 cup lemon wedges cut in fours
• 1/2 tbsp parsley fresh

1. Heat oven 450AF.
2. Clean and peel potatoes.
3. Put in bowl with water until ready for use.
4. When ready, drain potatoes and add kale and garlic.
5. Drizzle with olive oil.
6. Add salt and pepper.
7. Slice onion and add.
8. Add red bell pepper.
9. Add chicken thighs, salt pepper paprika to taste and herbs.
10. Add cranberries and almonds.
11. Cook one hour with top on and serve with fresh parsley and lemon wedges.
12. Dutch oven pict:

chicken tighs, potatoes, onion, clove garlic, red bell pepper, olive oil, thyme, rosemary, apple, salt, cranberries dried, lemon wedges, parsley

Taken from cookpad.com/us/recipes/338442-dutch-oven-one-pot-chicken-and-veggies (may not work)