Name: Whole Chicken in a Dutch Oven
Yield: 6
Ingredients: 1 whole chicken, 4–5 pounds; 6 baking-size potatoes; 1 pound baby carrots; 1 can broccoli cheese soup; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 can chicken broth; 1 onion, chopped; Seasoned salt, to taste; Italian seasoning, to taste

Method

Brown the chicken and onion in a Dutch oven, seasoning with seasoned salt and Italian seasoning.
Put some carrots inside the chicken cavity. Place the chicken over the remaining carrots and onion.
Slice the potatoes while keeping each potato together and arrange around the chicken.
Mix the broth with the three soups and pour over the chicken and potatoes.
Bake with 6–8 coals below and 14–16 above for about 1 1/2 hours, until the chicken is fully cooked and the potatoes are tender.

Source and recipe details

The original recipe does not provide preparation or total time.

Soup and broth can sizes are unspecified. Potatoes may be sliced almost through to help hold their shape.