CHICKEN POT ROAST

CHICKEN POT ROAST 4-5 lb whole chicken 8 cloves garlic, smashed 4-5 shallots, peeled and halved 1 8 oz pkg of mushrooms(we used baby bellas) 5-6 medium red potatoes, halved 1-2 large green bell peppers cut into large chunks 30 sprigs of fresh Thyme 1 lemon, halved 2 cups of dry white wine(we used Pinot Grigio) 2 teaspoons kosher salt 1/2 teaspoon ground black pepper(freshly ground) Preheat over to 350 degrees Remove and discard any giblets, rinse and pat chicken dry. In a large CAST IRON DUTCH OVEN(the secret) place chicken. Add garlic, shallots, mushrooms, potatoes and thyme. Squeeze lemon over chicken and add lemon halves to pan. Add wine. Season chicken with salt and pepper. Cover and bake until chicken is tender and falling apart, approximately 3 hours.