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Chesnee Roasted Chicken

 This great chicken recipe from Chesnee, SC uses fresh vegetables and herbs to give a nice aromatic character to the dish.




4 chicken thighs or leg quarters

3 cups buttermilk

4 cups flour

1 tbsp black pepper

2 tbsp salt

1 tbsp paprika

1 tbsp onion powder

1 tbsp granulated garlic

1 tbsp ground thyme

½ tsp cayenne pepper

1 red pepper, cut into wide strips

1 large onion, quartered

1 medium sweet potato, chopped into 1 inch cubes

1 small bulb fennel, quartered

4 large cloves garlic, chopped

½ cup fresh basil, chopped

4 cups chicken stock

1 cup of dry white wine

5 sprigs of fresh thyme, tied together with Butcher’s twine
2 tbsp vegetable oil



2 medium bowls

Medium Dutch oven


Butcher’s twine



Pre-heat oven 375 degrees.

Mix well the flour, black pepper, salt, paprika, onion powder, granulated garlic, ground thyme, and cayenne pepper in one of the medium bowls.

Pour buttermilk into other medium bowl.

Heat vegetable oil in Dutch oven on stove top at medium heat.

Dip chicken in buttermilk, allow most of buttermilk to drip off back into bowl.

Lightly dredge chicken into flour mixture.

Place chicken in Dutch oven.

Lightly brown both sides of chicken turning with tongs.

Remove Dutch oven from heat.

Add red pepper, onion, garlic, fennel, basil and thyme over the top of the chicken.

Place the sweet potato cubes on top making sure they are on top of the other ingredients.

Pour Chicken stock over top, then pour wine over the top.

Cover Dutch oven and place in pre-heated oven.

Bake for 1 hour or until chicken is starting to fall apart.



Can be served by itself in a bowl or over rice.



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