40+ Comforting Saturday Paleo Dutch Oven Recipes for the Weekend

Are you a fan of easy, hearty, and nutritious meals that fit within the paleo lifestyle?

Then you’re in for a treat!

Dutch ovens are the perfect cooking tool for slow-cooking tender meats, roasts, stews, and savory dishes, all while enhancing the flavors of every ingredient.

When it comes to a Saturday night dinner or weekend meal prep, the Dutch oven is an essential piece of kitchen equipment, especially when you’re sticking to a paleo diet.

In this blog article, we’ll share over 40 paleo-friendly Dutch oven recipes that are perfect for your Saturday meals—whether you’re hosting a dinner party or just enjoying a cozy night in with family.

These recipes range from tender meats to vibrant vegetables and creative combinations that will keep you excited for your weekend meals!

From savory braised meats and flavorful soups to delicious one-pot meals, this collection will help you turn your weekend into a culinary adventure—all while sticking to paleo principles.

Get ready to cook up hearty, wholesome meals that are packed with flavor and easy to prepare. Let’s dive into these mouthwatering dishes!

40+ Comforting Saturday Paleo Dutch Oven Recipes for the Weekend

These 40+ Saturday paleo Dutch oven recipes will help you create the perfect meal for any weekend occasion, whether you’re cooking for yourself or for a gathering.

With the right balance of protein, vegetables, and flavor, these recipes will ensure that your paleo meals are satisfying and delicious without compromising on nutrition.

The versatility of the Dutch oven allows for endless possibilities, from slow-cooked meats to fresh vegetable casseroles, and we hope these recipes inspire you to make the most of your weekend cooking.

So grab your Dutch oven, choose a recipe, and enjoy a cozy, flavorful Saturday meal with your loved ones.

Dutch Oven Savory Beef Stew with Root Vegetables

This hearty and savory beef stew is a paleo-friendly meal that’s perfect for a cozy Saturday. Combining tender chunks of beef with a medley of nutrient-rich root vegetables, this dish is slow-cooked to perfection in a Dutch oven, making it both flavorful and nourishing. With its deep, rich flavors, it’s a satisfying option for a weekend family dinner or meal prep for the week ahead.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil or avocado oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and cubed
• 2 cups beef bone broth
• 1 cup canned diced tomatoes
• 1 tbsp tomato paste
• 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat the Dutch oven over medium heat. Add 1 tbsp of oil and sear the beef cubes until browned on all sides. Remove and set aside.
2. Add the remaining oil to the pot, then sauté the onion and garlic until fragrant and translucent.
3. Return the beef to the pot and add the carrots, parsnips, and sweet potato. Stir to combine.
4. Pour in the beef broth, diced tomatoes, and tomato paste. Stir in thyme, rosemary, and bay leaves. Season with salt and pepper.
5. Cover the Dutch oven and simmer on low heat for 2.5–3 hours, stirring occasionally, until the beef is tender and the flavors are well-developed.
6. Adjust seasoning as needed and serve hot.

This paleo Dutch oven beef stew is a perfect blend of protein and wholesome vegetables, delivering comfort and nourishment in every bite. With its slow-cooked flavors and satisfying textures, it’s sure to become a Saturday favorite. Pair it with a simple green salad or enjoy it as a standalone dish.

Dutch Oven Herb-Crusted Lemon Chicken with Cauliflower

This lemon-herb chicken is a paleo masterpiece, combining fresh citrus flavors with aromatic herbs. Baked in a Dutch oven alongside tender cauliflower florets, the chicken absorbs all the zesty and savory juices for a dish that is both flavorful and incredibly healthy. Ideal for leisurely weekends, this one-pot recipe simplifies cleanup while delivering an unforgettable meal.

Ingredients:

• 1 whole chicken (3–4 lbs)
• 2 tbsp olive oil
• 2 lemons (1 sliced, 1 juiced)
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp black pepper
• 1 head of cauliflower, cut into florets
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the chicken with olive oil, lemon juice, garlic, parsley, rosemary, paprika, salt, and pepper, ensuring even coating.
3. Place the chicken in the Dutch oven, breast-side up. Surround it with cauliflower florets and lemon slices.
4. Pour chicken broth into the pot and cover with the lid.
5. Bake for 1 hour and 15 minutes, then remove the lid and bake for an additional 15 minutes to allow the skin to crisp.
6. Let the chicken rest for 10 minutes before carving. Serve with cauliflower and pan juices.

This herb-crusted lemon chicken is a light yet satisfying paleo dish that celebrates fresh, vibrant flavors. The Dutch oven enhances the depth of taste, while the cauliflower perfectly complements the zesty chicken. It’s a wholesome dinner that leaves you feeling energized and satisfied.

Dutch Oven Spiced Pork Shoulder with Apples and Cabbage

Sweet and savory with a touch of warmth, this spiced pork shoulder pairs beautifully with caramelized apples and tender cabbage. Slow-cooked in a Dutch oven, the flavors meld together to create a paleo-friendly dish that’s perfect for leisurely Saturdays. The natural sweetness of apples balances the spices for a meal that feels both rustic and refined.

Ingredients:

• 3 lbs pork shoulder, trimmed
• 2 tbsp coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 apples, cored and sliced
• 1 small head of red cabbage, shredded
• 1 cup apple cider (unsweetened)
• 1 cup chicken broth
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat the Dutch oven over medium heat. Rub the pork shoulder with cinnamon, nutmeg, paprika, salt, and pepper.
2. Heat the coconut oil in the pot and sear the pork on all sides until golden brown. Remove and set aside.
3. Add the apples and cabbage to the Dutch oven and sauté until slightly softened.
4. Return the pork to the pot, nestling it among the apples and cabbage.
5. Pour in apple cider, chicken broth, and apple cider vinegar. Cover and simmer on low heat for 3–4 hours, or until the pork is tender and easily shredded.
6. Serve the pork with the apples, cabbage, and some of the braising liquid.

This spiced pork shoulder recipe captures the essence of fall flavors while staying true to paleo principles. The Dutch oven ensures a tender, melt-in-your-mouth texture, while the apples and cabbage add a delightful contrast of flavors. It’s an impressive yet easy meal to savor with family or guests.

Dutch Oven Paleo Chili with Ground Turkey and Sweet Potatoes

This paleo chili is a hearty and satisfying dish that blends lean ground turkey with the sweetness of sweet potatoes, all simmered together with a variety of bold spices. It’s a flavorful and nutritious one-pot meal, perfect for a Saturday afternoon when you want something filling yet healthy. This chili is naturally gluten-free, dairy-free, and packed with protein and fiber, making it a wholesome option for those on a paleo diet.

Ingredients:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes (no added sugar or preservatives)
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook, breaking it apart with a spoon until browned. Remove the turkey and set aside.
2. In the same pot, sauté the onion, garlic, and red bell pepper until softened, about 5 minutes.
3. Add the cubed sweet potatoes, diced tomatoes, chicken broth, tomato paste, and all the spices (chili powder, cumin, paprika, cayenne, salt, and pepper). Stir to combine.
4. Return the browned turkey to the pot, mixing everything together.
5. Cover and simmer on low for 45 minutes to 1 hour, until the sweet potatoes are tender and the flavors are fully blended.
6. Garnish with fresh cilantro and serve hot.

This turkey and sweet potato chili is a satisfying, one-pot paleo meal that delivers a warm, spicy kick with every bite. The combination of lean turkey and naturally sweet sweet potatoes provides a perfect balance of flavors and nutrients. It’s ideal for meal prep or a hearty weekend dinner, and the leftovers can be enjoyed throughout the week.

Dutch Oven Braised Chicken Thighs with Mushrooms and Garlic

For those craving a rich, savory meal, this braised chicken thigh recipe is an ideal choice. The chicken thighs are slowly cooked in a flavorful broth with mushrooms, garlic, and fresh herbs in a Dutch oven, resulting in melt-in-your-mouth tender chicken and an aromatic sauce that’s perfect for pairing with roasted vegetables or cauliflower rice. It’s simple, comforting, and packed with nutrients.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 onion, diced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup dry white wine (optional)
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Dutch oven over medium-high heat and add olive oil. Season the chicken thighs with salt and pepper, then brown them in the Dutch oven, skin-side down first, until golden and crispy. Remove the chicken and set aside.
2. In the same pot, add the onions, garlic, and mushrooms, cooking until softened and fragrant.
3. Pour in the chicken broth and white wine (if using), scraping the bottom of the pot to release any browned bits.
4. Return the chicken thighs to the pot, skin-side up, and add the thyme and rosemary.
5. Cover and simmer on low heat for 40–45 minutes, until the chicken is tender and fully cooked through.
6. Adjust seasoning with salt and pepper, and serve with the braised mushrooms and garlic sauce.

This braised chicken thigh recipe offers a satisfying, flavorful meal with minimal effort. The Dutch oven does most of the work, turning the chicken into tender perfection while infusing it with rich mushroom and garlic flavors. It’s an excellent option for a paleo-friendly dinner that feels indulgent yet is healthy and nourishing.

Dutch Oven Paleo Seafood Paella

This vibrant and aromatic seafood paella brings the flavors of the Mediterranean to your dinner table in a way that’s completely paleo-friendly. With shrimp, mussels, and scallops cooked in a fragrant broth with tomatoes, bell peppers, and cauliflower rice, it’s a fresh and healthy twist on the classic Spanish dish. The use of cauliflower rice instead of traditional rice makes it low-carb while still delivering the hearty textures and flavors you crave.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb mussels, scrubbed and debearded
• 1 lb scallops
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp saffron threads (optional)
• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, garlic, and bell peppers, sautéing until softened.
2. Stir in the diced tomatoes, chicken broth, smoked paprika, saffron (if using), and cauliflower rice. Season with salt and pepper.
3. Bring the mixture to a simmer and cook for 10 minutes until the cauliflower rice is tender and has absorbed the flavors.
4. Add the shrimp, mussels, and scallops to the pot, arranging them on top of the cauliflower rice. Cover and cook for 10–12 minutes, or until the seafood is cooked through and the mussels have opened.
5. Garnish with fresh parsley and serve immediately.

This paleo seafood paella is a light yet flavorful dish that brings together the best of the ocean’s bounty with fresh vegetables and cauliflower rice. It’s a vibrant, aromatic dish that’s perfect for a weekend gathering or a special dinner. Plus, it’s full of healthy protein and fiber, making it a delicious and nutritious paleo-friendly meal.

Dutch Oven Paleo Pulled Pork with Pineapple Salsa

This tropical-inspired paleo pulled pork is bursting with flavors from the slow-cooked pork shoulder and a zesty pineapple salsa. The pork is tender and juicy after hours in the Dutch oven, while the pineapple salsa adds a fresh, tangy contrast. It’s the perfect dish for a Saturday gathering, offering a balance of savory, sweet, and slightly spicy flavors, all while sticking to paleo principles.

Ingredients:

• 4 lbs pork shoulder, boneless
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 cup chicken broth
• 1 tbsp apple cider vinegar

Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Preheat the Dutch oven over medium-high heat and add the olive oil.
2. Mix the garlic powder, onion powder, smoked paprika, cumin, coriander, salt, and pepper. Rub this seasoning mix all over the pork shoulder.
3. Sear the pork on all sides in the hot Dutch oven until browned. Remove the pork and set aside.
4. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
5. Return the pork to the pot, cover, and cook on low heat for 4-5 hours, until the pork is fork-tender and can be easily shredded.
6. While the pork cooks, prepare the pineapple salsa by combining all the ingredients in a bowl. Stir to combine and set aside.
7. Once the pork is done, shred it with two forks and serve topped with pineapple salsa.

This pulled pork with pineapple salsa brings a refreshing tropical twist to a traditional comfort food. The slow-cooked pork is tender and flavorful, while the salsa adds a vibrant burst of freshness. It’s a great dish for a paleo-friendly weekend celebration, offering a balanced combination of savory and sweet that will surely impress your guests.

Dutch Oven Paleo Vegetable and Sausage Casserole

This one-pot paleo casserole is a hearty and satisfying dish that combines savory sausage with a colorful array of vegetables. Cooked in a Dutch oven, the ingredients meld together beautifully to create a nutritious and flavorful meal. It’s an easy and filling option for a weekend dinner, perfect for those looking for a simple yet delicious paleo recipe.

Ingredients:

• 1 lb paleo-friendly sausage (such as chicken or pork sausage, casing removed)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 zucchinis, sliced
• 2 bell peppers (red and yellow), chopped
• 2 cups cauliflower florets
• 1 cup cherry tomatoes, halved
• 1/2 cup coconut milk
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Dutch oven over medium heat. Add the olive oil and crumble in the sausage. Cook until browned and fully cooked through, breaking it apart as it cooks.
2. Remove the sausage and set aside. In the same pot, add the onion and garlic, cooking until fragrant and soft.
3. Add the zucchini, bell peppers, cauliflower, and cherry tomatoes. Stir to combine and cook for 5-7 minutes until the vegetables start to soften.
4. Pour in the coconut milk and add the cooked sausage back to the pot. Stir everything together and cook for an additional 5-10 minutes, until the vegetables are tender and the flavors have melded.
5. Season with fresh thyme, salt, and pepper to taste.
6. Garnish with fresh parsley and serve hot.

This vegetable and sausage casserole is the epitome of comfort food while remaining completely paleo-friendly. The combination of savory sausage and fresh vegetables makes for a balanced, filling dish, while the coconut milk adds a creamy richness without any dairy. It’s perfect for a cozy weekend dinner and great for meal prepping as leftovers.

Dutch Oven Paleo Beef and Broccoli Stir Fry

This paleo beef and broccoli stir-fry brings the flavors of an Asian-inspired dish into a wholesome, grain-free, and dairy-free version. The beef is perfectly tender, and the broccoli retains its crispness, all cooked together in a savory sauce made from coconut aminos, garlic, and ginger. It’s a quick, easy, and flavorful meal that’s perfect for a busy Saturday when you want something healthy but satisfying.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp olive oil or avocado oil
• 2 cups broccoli florets
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/4 cup coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil (optional)
• Salt and pepper to taste
• Sesame seeds (for garnish, optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced beef and cook for 2-3 minutes, until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
3. Add the broccoli florets to the pot and stir-fry for about 5-6 minutes, until tender-crisp.
4. Return the beef to the pot and pour in the coconut aminos, apple cider vinegar, and sesame oil (if using). Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken and coat the beef and broccoli.
5. Season with salt and pepper to taste, and garnish with sesame seeds if desired. Serve immediately.

This paleo beef and broccoli stir-fry is an easy-to-make, flavorful dish that’s perfect for a quick Saturday night dinner. The tender beef combined with the crispy broccoli and savory sauce makes for a satisfying meal without any grains or dairy. It’s a great option for those looking for a nutritious, paleo-friendly stir-fry that doesn’t skimp on flavor.

Dutch Oven Paleo Chicken and Vegetable Soup

This comforting chicken and vegetable soup is a perfect choice for a cozy Saturday meal. Made in a Dutch oven, the soup is filled with tender chicken, fresh vegetables, and aromatic herbs. It’s simple to prepare, yet full of rich flavors. With a light, nourishing broth and a variety of colorful vegetables, this dish is paleo-friendly and makes a great addition to your weekend menu.

Ingredients:

• 1 lb chicken thighs (bone-in, skin-on for extra flavor)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed
• 4 cups chicken broth (preferably homemade or low-sodium)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear the chicken for 5-7 minutes, until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 2-3 minutes until softened and fragrant.
3. Add the carrots, celery, zucchini, and green beans to the pot, stirring to combine.
4. Pour in the chicken broth, then return the chicken thighs to the pot. Add thyme and rosemary, and season with salt and pepper.
5. Bring to a simmer, cover, and cook for 40-45 minutes, until the chicken is tender and cooked through.
6. Remove the chicken, shred it, and return it to the soup. Adjust seasoning as needed and garnish with fresh parsley. Serve hot.

This paleo chicken and vegetable soup is a wholesome and satisfying meal that’s perfect for any time you need comfort food. The slow-simmered chicken enhances the broth, while the fresh vegetables add texture and nutrition. It’s a great option for meal prep or a family-friendly dinner that will warm you up on a chilly Saturday.

Dutch Oven Paleo Beef Stroganoff

This paleo-friendly version of beef stroganoff features tender beef simmered in a creamy coconut-based sauce, offering all the richness of the classic dish without the dairy. Cooked in a Dutch oven, the beef is braised to perfection, and the creamy sauce ties the whole dish together, making it a satisfying and hearty meal. Served over zucchini noodles or cauliflower rice, this dish is an indulgent yet healthy option for a special weekend meal.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp avocado oil or olive oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup coconut milk (full-fat)
• 1/2 cup beef broth
• 2 tbsp coconut flour (to thicken)
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat the oil in a Dutch oven over medium-high heat. Season the beef slices with salt and pepper, then brown the beef in batches until cooked through. Remove the beef and set aside.
2. In the same pot, add the onion, garlic, and mushrooms, cooking for 5-7 minutes until softened and browned.
3. Stir in the coconut flour, and cook for 1-2 minutes to help thicken the sauce.
4. Add the coconut milk, beef broth, and Dijon mustard to the pot, stirring to combine. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
5. Return the beef to the pot and simmer for an additional 5-10 minutes, until the beef is tender and the sauce has thickened.
6. Garnish with fresh parsley and adjust seasoning as needed. Serve over zucchini noodles or cauliflower rice.

This paleo beef stroganoff is a rich, creamy dish that doesn’t compromise on flavor while adhering to a paleo diet. The tender beef and earthy mushrooms in the coconut milk sauce create a satisfying meal, and the use of coconut flour thickens the sauce perfectly without any grains or dairy. It’s an indulgent yet healthy option for a Saturday evening dinner.

Dutch Oven Paleo Stuffed Bell Peppers

These paleo-friendly stuffed bell peppers are filled with a savory combination of ground turkey, vegetables, and cauliflower rice, all cooked together in a Dutch oven. The bell peppers provide a naturally sweet and tender base for the filling, while the spices and herbs bring the dish to life. This is a healthy and filling meal that’s perfect for a weekend lunch or dinner, offering all the flavors of a classic stuffed pepper while keeping it clean and paleo.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 cup cauliflower rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large Dutch oven, heat olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
3. Add the onion, garlic, and zucchini to the pot and sauté for 5-7 minutes, until softened.
4. Stir in the cauliflower rice, diced tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes, until everything is well combined and heated through.
5. Stuff the bell peppers with the turkey mixture, packing it tightly.
6. Place the stuffed peppers in the Dutch oven, cover, and bake for 30-35 minutes, until the peppers are tender.
7. Garnish with fresh cilantro and serve hot.

These paleo stuffed bell peppers are a vibrant and wholesome meal, combining the sweetness of the peppers with the savory filling of turkey and vegetables. The cauliflower rice makes this dish a low-carb alternative to traditional stuffed peppers while still offering a satisfying texture. It’s a perfect dish for a family dinner or meal prep for the week.

Dutch Oven Paleo Lemon Garlic Herb Chicken

This paleo lemon garlic herb chicken is an aromatic, flavorful dish that’s perfect for a Saturday dinner or a family gathering. The chicken is marinated in a zesty lemon, garlic, and herb mixture, then slow-cooked in a Dutch oven to achieve tender, juicy meat with crispy skin. This recipe is simple to make yet bursting with fresh flavors, making it a perfect option for anyone on a paleo diet looking for a satisfying and delicious meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 lemons, juiced and zested
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 onion, quartered
• 2 carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large pieces

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, garlic, lemon juice, lemon zest, rosemary, thyme, parsley, salt, and pepper. Rub this mixture all over the chicken, ensuring it’s evenly coated.
3. Place the chicken in the Dutch oven. Add the chicken broth, onion, carrots, and celery around the chicken.
4. Cover the Dutch oven and roast in the oven for 1.5 to 2 hours, until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
5. Remove the lid for the last 20 minutes of cooking to allow the skin to crisp up.
6. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.

This lemon garlic herb chicken is a flavorful, juicy, and tender dish that’s easy to make with minimal prep. The combination of fresh herbs and citrus elevates the chicken, and the slow cooking in a Dutch oven locks in moisture for the perfect roast. The roasted vegetables add extra flavor and nutrition, making this a well-rounded, paleo-friendly meal for any occasion.

Dutch Oven Paleo Shrimp and Asparagus Stir-Fry

This paleo shrimp and asparagus stir-fry is a light yet flavorful dish, making it perfect for a Saturday meal when you want something quick, healthy, and satisfying. Shrimp is paired with crisp asparagus and a zesty, savory stir-fry sauce, all cooked in a Dutch oven to bring out the natural flavors. It’s an easy-to-make dish that’s perfect for paleo eaters, offering a fresh take on a classic stir-fry without the grains or gluten.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 2 tbsp coconut aminos (paleo-friendly soy sauce alternative)
• 1 tbsp sesame oil (optional)
• 1 tbsp fresh ginger, grated
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the Dutch oven and set aside.
2. In the same pot, add the onion, garlic, and bell pepper. Stir-fry for 3-4 minutes until softened.
3. Add the asparagus to the pot and cook for another 4-5 minutes, stirring occasionally, until tender but still crisp.
4. Stir in the coconut aminos, sesame oil, grated ginger, and lime juice. Return the shrimp to the pot and toss everything together, ensuring the shrimp and vegetables are well-coated with the sauce.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve hot.

This paleo shrimp and asparagus stir-fry is a fresh, flavorful dish that’s quick and easy to make, making it perfect for a busy Saturday night. The shrimp and asparagus provide a light yet satisfying meal, while the ginger-lime sauce adds an exciting depth of flavor. It’s a great low-carb option that still feels indulgent and delicious, perfect for any paleo dinner.

Dutch Oven Paleo Stuffed Acorn Squash

This stuffed acorn squash is a warm, comforting dish that combines the natural sweetness of the squash with a savory, paleo-friendly stuffing made from ground turkey, vegetables, and nuts. Cooked in a Dutch oven, the squash becomes tender and flavorful, while the stuffing offers a satisfying crunch and depth of flavor. This dish is perfect for a weekend dinner or as part of a special holiday meal, and it’s a great way to showcase seasonal produce in a healthy, paleo way.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lb ground turkey
• 1 onion, diced
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1/2 cup chopped walnuts or pecans
• 1/2 cup fresh spinach, chopped
• 1/4 cup dried cranberries (unsweetened)
• 1/2 tsp dried sage
• 1/2 tsp cinnamon
• 1/4 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down in a Dutch oven and roast for 40-45 minutes until the squash is tender.
3. While the squash is roasting, heat a large skillet over medium-high heat and cook the ground turkey, breaking it up into small pieces, until browned.
4. Add the onion, garlic, and zucchini to the turkey, cooking for 5-7 minutes until softened.
5. Stir in the walnuts or pecans, spinach, cranberries, sage, and cinnamon. Cook for another 2-3 minutes until the spinach wilts.
6. Add the chicken broth and cook for an additional 2-3 minutes until the mixture is heated through and the flavors are well combined.
7. Remove the squash from the oven and spoon the turkey mixture into the squash halves.
8. Return the stuffed squashes to the Dutch oven, cover, and bake for an additional 10 minutes.
9. Serve warm.

These stuffed acorn squashes offer a perfect balance of sweetness and savory flavors, with the ground turkey and vegetable stuffing creating a hearty filling. The addition of nuts and dried cranberries gives the dish a delightful texture and sweetness that complements the tender squash. This paleo dish is a wonderful way to enjoy seasonal ingredients and is ideal for a cozy, nutritious Saturday dinner.

Note: More recipes are coming soon!