12 inch DUTCH OVEN (6 QUART)

1/3 CUP OLIVE OLIVE OIL
1 tbsp. DRIED ROSEMARY, CRUSHED
2 tsp. SALT
1/2 tsp GROUND BLACK PEPPER
1 1/2 lbs. SKINLESS, BONELESS CHICKEN BREASTS, CUT INTO 2 1/2 in. PIECES
1 lb. FRESH WHITE MUSHROOMS, HALVED (6 CUPS)
1 lb. SMALL RED POTATOES, HALVED
(3 CUPS)
3 MEDIUM ONIONS, CUT IN WEDGES
(3 CUPS)
1 LARGE RED BELL PEPPER, CUT IN 2 in. PIECES (2 CUPS)
6 LARGE GARLIC CLOVES, PEELED

In a large bowl, combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red bell pepper and garlic Toss until well coated. Pour chicken and vegetables into Dutch Oven and cover with lid. Cook at 425F for about 30 to 45 minutes or until chicken and vegetables are tender.Stir occasionally

10 charcoal briquets under and 21 on top of Dutch oven

Recipe adapted by Neil Buso