35+ Delightful Sunday Gluten-Free Dutch Oven Recipes for The Feast

Sundays are meant for rest, relaxation, and enjoying hearty meals that bring comfort to both the body and soul.

What better way to achieve this than with gluten-free Dutch oven recipes that combine ease of preparation with the unbeatable flavors of slow-cooked goodness?

Whether you’re planning a cozy family dinner, a quiet afternoon with friends, or simply treating yourself to a nourishing meal, Dutch oven cooking offers the versatility to create everything from savory stews and tender roasts to comforting casseroles and warm baked goods.

This collection of over 35 gluten-free recipes will inspire your Sunday menu with dishes that range from wholesome to indulgent.

Each recipe is crafted with simple, gluten-free ingredients and is designed to maximize flavor while taking advantage of the Dutch oven’s unique ability to lock in moisture and infuse flavors.

From robust stews and juicy chicken dishes to sweet, fluffy baked goods, you’re sure to find something to suit your taste and make your Sunday special.

35+ Delightful Sunday Gluten-Free Dutch Oven Recipes for The Feast

With 35+ gluten-free Dutch oven recipes at your fingertips, your Sunday meals will never be mundane again.

Whether you’re craving a savory main dish, a hearty soup, or a sweet treat, the Dutch oven’s versatility and rich, even heating make it an indispensable tool in gluten-free cooking.

Not only do these recipes deliver comforting and deeply flavored meals, but they’re also designed to make your Sundays stress-free, allowing you to focus on relaxation and quality time.

So, gather your ingredients, preheat your Dutch oven, and let these recipes help you create unforgettable Sunday meals that everyone will love.

Savory Gluten-Free Dutch Oven Chicken Stew

This hearty chicken stew is the perfect way to bring warmth and comfort to your Sunday table. Packed with tender chicken, potatoes, carrots, and a rich broth, it’s a gluten-free twist on a classic, ideal for cozy gatherings or a family dinner. The Dutch oven allows the flavors to meld together, resulting in a dish that is both hearty and satisfying.

Ingredients

• 2 lbs bone-in, skinless chicken thighs, cut into chunks
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced into rounds
• 3 medium potatoes, peeled and cubed
• 2 cups low-sodium chicken broth
• 1 cup water
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat the olive oil in a Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides. Remove the chicken and set aside.
2. In the same Dutch oven, add the diced onion and garlic. Sauté for 2-3 minutes until the onions become translucent.
3. Add the carrots and potatoes to the pot, stirring for another 2 minutes to coat with the onion and garlic mixture.
4. Pour in the chicken broth and water, stirring to combine. Return the chicken to the pot and add thyme and rosemary.
5. Bring to a simmer, cover, and let cook for 45-60 minutes, or until the chicken is tender and the vegetables are cooked through.
6. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving.

The comforting aroma of this stew will fill your kitchen as it simmers, making it impossible not to look forward to the final meal. It’s a one-pot wonder that’s not just easy to prepare but also rich in flavor, ensuring that even those new to gluten-free meals will be delighted.

Gluten-Free Dutch Oven Pot Roast with Vegetables

This classic pot roast recipe, made in a Dutch oven, is a crowd-pleaser. The combination of beef, root vegetables, and a flavorful broth creates a dish perfect for any Sunday dinner. It’s gluten-free and offers a tender, juicy roast with the added bonus of vegetables cooked to perfection.

Ingredients

• 3-4 lbs beef chuck roast
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons tomato paste
• 3 cups beef broth (gluten-free)
• 2 cups red wine or additional beef broth
• 3 cloves garlic, smashed
• 2 large onions, quartered
• 4 large carrots, peeled and cut into large chunks
• 3 medium potatoes, cut into large cubes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the beef roast generously with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the tomato paste and cook for 1 minute, stirring frequently.
4. Pour in the red wine or additional beef broth and scrape up any browned bits from the bottom of the pot.
5. Add the beef broth, garlic, onions, carrots, and potatoes to the Dutch oven. Place the beef roast on top and scatter rosemary and thyme around.
6. Cover and roast in the preheated oven for 2.5-3 hours or until the beef is fork-tender.
7. Remove the pot from the oven and let it rest for 15 minutes before slicing. Serve with the vegetables and some of the cooking juices drizzled on top.

The pot roast will be melt-in-your-mouth tender, with the vegetables soaking up the savory flavors of the broth. It’s the kind of meal that invites seconds and a warm sense of satisfaction. Perfect for a Sunday family meal or when you want to impress guests with minimal fuss.

Gluten-Free Dutch Oven Vegetable and Lentil Stew

This hearty, plant-based stew is perfect for a cozy, gluten-free Sunday dinner. Packed with protein-rich lentils and a variety of vegetables, it’s filling, nutritious, and full of flavors from the herbs and spices. The Dutch oven’s slow cooking brings out the best in each ingredient, creating a rich and satisfying dish.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 2 large carrots, peeled and chopped
• 1 sweet potato, peeled and cubed
• 1 cup dried green or brown lentils, rinsed and drained
• 4 cups vegetable broth (gluten-free)
• 1 can (14 oz) diced tomatoes
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2. Add the celery and carrots and cook for 3 minutes, stirring occasionally.
3. Stir in the sweet potato, lentils, vegetable broth, and diced tomatoes. Add cumin, smoked paprika, and thyme, and season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, or until the lentils and vegetables are tender.
5. Taste and adjust the seasoning as needed. Serve garnished with chopped cilantro for an added touch of freshness.

This vegetable and lentil stew is both nourishing and flavorful, offering a medley of textures and tastes. The spices create a subtle depth of flavor, while the lentils add a hearty component that makes this stew an ideal comfort food. The warm, spiced aroma will make your Sunday dinner one to remember, especially for those who enjoy wholesome and satisfying vegetarian meals.

Gluten-Free Dutch Oven Beef and Vegetable Soup

This beef and vegetable soup is perfect for a Sunday when you want something hearty and nourishing. Packed with tender chunks of beef, seasonal vegetables, and a rich broth, this soup is a comforting dish that brings everyone together. Made in a Dutch oven, the flavors meld beautifully, creating a meal that warms the soul.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 2 large potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth (gluten-free)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, then add to the pot. Brown the meat on all sides, then remove and set aside.
2. Add the chopped onion and minced garlic to the pot and sauté until the onions are translucent, about 2-3 minutes.
3. Add the carrots, celery, and potatoes to the Dutch oven and cook for another 3-4 minutes, stirring occasionally.
4. Return the beef to the pot and add the diced tomatoes, beef broth, basil, oregano, and bay leaf. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 1.5-2 hours or until the beef is tender and the vegetables are cooked through.
6. Remove the bay leaf and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

This beef and vegetable soup will have everyone coming back for seconds. It’s a hearty, filling dish perfect for a Sunday afternoon. The combination of the beef’s rich flavor and the sweet, tender vegetables makes each spoonful a comforting delight.

Gluten-Free Dutch Oven Chicken and Rice Casserole

This gluten-free chicken and rice casserole is a Sunday favorite that is both hearty and easy to make. The dish is full of savory flavors, with chicken, rice, and a medley of vegetables all cooked in one pot for maximum convenience. It’s perfect for those who want a nourishing, family-friendly meal without too much hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh lemon wedges (optional, for serving)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a Dutch oven over medium-high heat. Season the cubed chicken with salt and pepper and add it to the pot. Cook until lightly browned, then remove and set aside.
3. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened, then add the diced bell pepper and cook for another minute.
4. Stir in the rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Add the chicken broth, thyme, and paprika, and mix well. Return the chicken to the pot and stir in the peas.
6. Cover the Dutch oven and transfer it to the preheated oven. Bake for 25-30 minutes or until the rice is cooked through and has absorbed the broth.
7. Remove from the oven and let it rest for 5 minutes before serving. Serve with lemon wedges for an added touch of brightness.

This chicken and rice casserole is simple yet bursting with flavor. The rice absorbs the savory chicken broth, while the vegetables add sweetness and texture. It’s a complete meal that comes together effortlessly and is perfect for a lazy Sunday.

Gluten-Free Dutch Oven Shrimp and Grits

This dish is a Southern classic made gluten-free with a rich, hearty twist. The combination of shrimp in a garlic and tomato sauce served over creamy, buttery grits is perfect for a Sunday dinner that feels special but is easy to prepare. The Dutch oven ensures that all the flavors are well-incorporated for a dish that is both indulgent and comforting.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 2 cups chicken broth (gluten-free)
• 1 cup stone-ground grits
• 1/2 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• Fresh cilantro, chopped (optional, for garnish)
• Lemon wedges (for serving)

Instructions

1. In a Dutch oven over medium-high heat, add the olive oil and minced garlic. Sauté for 1 minute, then add the diced tomatoes, smoked paprika, thyme, and cayenne pepper (if using). Cook for 2-3 minutes, allowing the flavors to blend.
2. Add the shrimp to the Dutch oven and season with salt and pepper. Cook for 3-4 minutes or until the shrimp turn pink and are cooked through. Remove the shrimp and set aside.
3. For the grits, bring the chicken broth to a boil in a separate pot. Gradually stir in the grits, reduce the heat to low, and cook according to package instructions, about 15-20 minutes.
4. Stir in the cheddar cheese and butter into the grits until melted and creamy. Season with salt and pepper to taste.
5. To serve, spoon the grits onto plates and top with the shrimp and tomato mixture. Garnish with fresh cilantro and serve with lemon wedges on the side.

This shrimp and grits dish is rich, creamy, and packed with flavor. The shrimp, coated in the garlic tomato sauce, pairs perfectly with the velvety, cheesy grits. It’s a dish that feels indulgent but is easy enough for a relaxed Sunday evening.

Gluten-Free Dutch Oven Lemon Herb Chicken with Vegetables

This lemon herb chicken with vegetables is a one-pot wonder that makes Sunday dinner feel special without the fuss. Perfectly seasoned chicken is cooked with carrots, potatoes, and zucchini, all enhanced by a fresh lemony and herbaceous flavor that ties everything together. Using a Dutch oven ensures the chicken stays juicy, and the vegetables become tender and full of flavor.

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil, divided
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large potatoes, peeled and cubed
• 1 zucchini, cut into half-moons
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken with salt, pepper, and half of the garlic. Rub with 1 tablespoon of olive oil and sprinkle with dried oregano, thyme, and rosemary. Place the chicken in the Dutch oven.
3. Add the carrots, potatoes, and zucchini around the chicken. Drizzle the remaining olive oil over the vegetables and season with a bit more salt and pepper. Place the lemon slices on top of the chicken and vegetables.
4. Cover the Dutch oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Remove the lid and broil for an additional 5-7 minutes to brown the chicken and caramelize the vegetables slightly.
6. Serve the chicken and vegetables hot, garnished with fresh parsley.

This dish is a complete meal that showcases the bright and aromatic flavors of lemon and herbs. The chicken remains moist and tender, while the vegetables soak up all the savory juices, making each bite a burst of flavor. It’s perfect for a relaxed Sunday dinner with family or friends.

Gluten-Free Dutch Oven Vegetarian Stew

This hearty vegetarian stew is perfect for a cozy Sunday. Packed with a variety of vegetables, beans, and hearty seasonings, it’s comforting and nourishing. The Dutch oven creates a perfect environment for all the flavors to meld together, making it a satisfying and nutrient-rich meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onions are translucent.
2. Add the carrots, potatoes, and green beans to the pot. Cook for another 3-4 minutes, stirring occasionally.
3. Add the chickpeas, diced tomatoes, vegetable broth, paprika, cumin, thyme, and basil. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low and let it simmer, uncovered, for 30-40 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.

This vegetarian stew is a nutritious and hearty dish that doesn’t compromise on flavor. The combination of beans, vegetables, and rich spices make it a comforting meal perfect for a Sunday when you want something satisfying yet meat-free. Each spoonful is warm, flavorful, and full of healthy goodness.

Gluten-Free Dutch Oven Sweet and Spicy Pulled Pork

A perfect dish for a Sunday that can be served as a main course or used for sandwiches. This sweet and spicy pulled pork is made with a flavorful blend of spices, slow-cooked to perfection, and then shredded for maximum tenderness. The Dutch oven ensures the pork stays juicy, and the sauce infuses every bite with flavor.

Ingredients

• 3-4 lbs pork shoulder (also known as pork butt)
• 2 tablespoons olive oil
• 1/2 cup gluten-free barbecue sauce
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional for more heat)
• Salt and freshly ground black pepper, to taste
• Gluten-free buns or rice for serving (optional)
• Coleslaw, for serving (optional)

Instructions

1. Preheat the oven to 300°F (150°C).
2. Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Rub this spice blend all over the pork shoulder.
3. Heat the olive oil in the Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
4. In the same Dutch oven, add the barbecue sauce, honey, and apple cider vinegar. Stir to combine and create a sauce base.
5. Place the pork shoulder back into the Dutch oven and coat it with the sauce mixture. Cover with a lid and transfer to the oven.
6. Bake for 3-4 hours, or until the pork is tender and easily shreddable.
7. Remove the pork from the Dutch oven and let it rest for 10-15 minutes. Then, shred the meat with two forks and mix it with the sauce in the pot.
8. Serve the pulled pork on gluten-free buns or over rice with a side of coleslaw.

This sweet and spicy pulled pork is sure to be a crowd-pleaser. The pork is tender, juicy, and packed with a blend of smoky, sweet, and spicy flavors that make it irresistible. It’s the perfect dish for a Sunday gathering or a family meal that satisfies with minimal effort.

Gluten-Free Dutch Oven Beef and Vegetable Pot Roast

This comforting pot roast is a Sunday favorite that’s simple to prepare but feels like a special meal. The Dutch oven ensures the beef becomes tender and flavorful, and the vegetables absorb all the rich, savory juices. This dish is perfect for enjoying with loved ones on a cozy day.

Ingredients

• 3-4 lbs beef chuck roast
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 onion, sliced
• 4 cloves garlic, whole
• 4 large carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 3 medium potatoes, peeled and quartered
• 2 cups beef broth (gluten-free)
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the beef roast with salt and black pepper. Heat 2 tablespoons of olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
3. Add the remaining tablespoon of olive oil to the Dutch oven and sauté the onion and garlic until fragrant and slightly golden, about 2-3 minutes.
4. Stir in the tomato paste and cook for 1 minute, then add the beef broth, thyme, rosemary, and bay leaf. Stir to combine.
5. Place the beef roast back into the Dutch oven and surround with the carrots, parsnips, and potatoes.
6. Cover and bake for 2.5-3 hours, or until the beef is fork-tender and the vegetables are cooked through.
7. Remove the roast and vegetables from the Dutch oven. Discard the bay leaf and garnish with fresh parsley before serving.

The beef and vegetables soak up the rich, savory flavors of the broth and spices, resulting in a heartwarming, satisfying meal. This dish is a perfect way to make Sunday feel special with minimal fuss while enjoying tender, juicy beef and tender root vegetables in a rich gravy.

Gluten-Free Dutch Oven Mushroom and Spinach Risotto

Risotto is the ultimate comfort food, and this gluten-free version makes use of a Dutch oven for even cooking and minimal stirring. The creamy texture of the rice combined with the umami of mushrooms and the freshness of spinach creates an irresistible meal that feels gourmet.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 3 cups low-sodium chicken or vegetable broth (gluten-free)
• 1 cup mushrooms, sliced (button or cremini mushrooms work well)
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese (optional for a dairy-free version)
• Salt and freshly ground black pepper, to taste
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the Arborio rice and stir for 1-2 minutes to toast the rice slightly.
4. Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.
5. Slowly add the broth, one cup at a time, stirring occasionally and allowing the liquid to absorb before adding more.
6. After the rice is halfway cooked (about 10-15 minutes), stir in the mushrooms. Continue adding the broth and cooking until the rice is al dente and has a creamy consistency.
7. Stir in the spinach and Parmesan cheese (if using). Season with salt and black pepper to taste.
8. Remove from heat and let it rest for a few minutes before serving. Garnish with fresh thyme if desired.

This risotto is both hearty and elegant, making it perfect for a Sunday dinner. The earthy flavors of the mushrooms combined with the freshness of spinach create a balanced dish, while the creamy texture of the rice makes each bite indulgent and satisfying.

Gluten-Free Dutch Oven Coconut Chicken Curry

This coconut chicken curry is full of rich flavors, making it an ideal Sunday dish to warm you up. Using a Dutch oven allows the flavors to meld beautifully, creating a dish that’s both comforting and full of deep, layered spices. Serve it over gluten-free rice or enjoy on its own for a hearty, satisfying meal.

Ingredients

• 2 tablespoons coconut oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• Salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (13.5 oz) coconut milk (full-fat)
• 1 can (14 oz) diced tomatoes
• 1 cup fresh spinach, chopped
• 1/4 cup fresh cilantro, chopped (optional, for garnish)
• Cooked rice or gluten-free naan for serving (optional)

Instructions

1. Heat the coconut oil in a Dutch oven over medium-high heat. Season the chicken with salt and black pepper and add to the pot. Brown the chicken on all sides, then remove and set aside.
2. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and ginger and cook for an additional minute.
3. Sprinkle in the curry powder, turmeric, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
4. Pour in the coconut milk and diced tomatoes, stirring to combine. Return the chicken to the Dutch oven and bring the mixture to a simmer.
5. Cover and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce is flavorful.
6. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
7. Serve the curry over rice or with gluten-free naan and garnish with fresh cilantro if desired.

The combination of coconut milk and warm spices creates a rich, aromatic sauce that pairs beautifully with the tender chicken. This curry is comforting, satisfying, and perfect for a leisurely Sunday dinner.

Gluten-Free Dutch Oven Lemon Herb Chicken with Vegetables

This dish is a perfect balance of bright flavors and hearty ingredients, making it an ideal Sunday meal. The Dutch oven ensures that the chicken stays moist while infusing the vegetables with lemon and herb flavors.

Ingredients

• 1 whole chicken (about 3-4 lbs), cleaned and patted dry
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 lemon, halved
• 4 cloves garlic, peeled
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon dried oregano
• 4 carrots, peeled and cut into 2-inch pieces
• 3 large potatoes, quartered
• 1 onion, cut into wedges
• 1/2 cup chicken broth (gluten-free)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken with 2 tablespoons of olive oil and season generously with salt and pepper. Stuff the cavity with the lemon halves, garlic cloves, and half of the chopped rosemary and thyme.
3. Place the chicken in the center of the Dutch oven. Arrange the carrots, potatoes, and onion around the chicken.
4. Drizzle the remaining olive oil over the vegetables and sprinkle with the remaining rosemary, thyme, and oregano. Add the chicken broth to the Dutch oven.
5. Cover and roast for 1.5 to 2 hours, or until the chicken is fully cooked and the vegetables are tender. Baste the chicken halfway through with the pan juices.
6. Let the chicken rest for 10 minutes before serving. Garnish with fresh parsley if desired.

This dish is both visually appealing and flavorful, with juicy chicken and vegetables infused with a zesty lemon and herb combination. It’s an excellent way to celebrate a relaxing Sunday with a balanced, satisfying meal.

Gluten-Free Dutch Oven Sweet Potato and Black Bean Chili

A hearty, spicy chili perfect for a Sunday evening gathering, this vegetarian chili uses sweet potatoes for a touch of natural sweetness and black beans for protein. The Dutch oven makes this chili even better by allowing the flavors to meld together beautifully.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional for more heat)
• Salt and freshly ground black pepper, to taste
• 2 cups vegetable broth (gluten-free)
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for 1 more minute.
2. Add the sweet potatoes, red bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, chili powder, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Season with salt and black pepper.
4. Pour in the vegetable broth and stir to combine. Bring to a boil, then reduce heat and let simmer for 30-35 minutes, or until the sweet potatoes are tender and the flavors are well combined.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This chili offers a harmonious blend of savory, sweet, and spicy flavors, making it a perfect Sunday comfort food that’s both nourishing and satisfying.

Gluten-Free Dutch Oven Moroccan Lamb Stew

This Moroccan-inspired lamb stew is rich with spices and tender lamb, cooked to perfection in a Dutch oven. It’s full of warm flavors from cinnamon, cumin, and turmeric and has a slight sweetness from dried apricots and raisins.

Ingredients

• 2 tablespoons olive oil
• 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1 can (15 oz) diced tomatoes
• 3 cups low-sodium chicken or vegetable broth (gluten-free)
• 1 cup dried apricots, chopped
• 1/2 cup raisins
• 1 can (15 oz) chickpeas, drained and rinsed
• Fresh cilantro for garnish (optional)
• Cooked gluten-free couscous or rice for serving

Instructions

1. Heat the olive oil in a Dutch oven over medium-high heat. Season the lamb with salt and pepper. Brown the lamb on all sides, then remove and set aside.
2. Add the chopped onion to the Dutch oven and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.
3. Add the cumin, cinnamon, turmeric, and ginger to the pot. Cook for 1-2 minutes, stirring frequently, to toast the spices.
4. Return the lamb to the Dutch oven and pour in the diced tomatoes and broth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and cover. Simmer for 1.5-2 hours, or until the lamb is tender and the flavors meld together.
6. Stir in the dried apricots, raisins, and chickpeas, and let simmer for an additional 10-15 minutes.
7. Serve the stew over gluten-free couscous or rice and garnish with fresh cilantro if desired.

The Moroccan lamb stew delivers a complex, sweet-savory profile that makes it stand out as a special Sunday dinner. The spices and dried fruit give it depth and richness, while the lamb becomes tender and infused with the sauce’s flavors.

Note: More recipes​ are coming soon!