Citrus-infused Dutch Oven Roast Chicken

Dutch Oven Orange Roasted Chicken Recipe

Overview

This Dutch Oven Orange Roasted Chicken recipe is designed to deliver a tender, flavorful bird without the need for lengthy brining. By harnessing the intense heat and enclosed environment of a Dutch oven, you’ll achieve a juicy chicken with minimal effort. This method opens up possibilities for various flavor combinations beyond the classic orange and onion used here—think lemon and oregano, apple and cinnamon, or lime and cilantro.

• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Serves: 4-5

Ingredients

• 1 whole roasting chicken (about 4-5 pounds)
• 2 onions, quartered
• 1 orange, sliced
• 2 tablespoons canola oil
• 2 tablespoons soy sauce
• 1 tablespoon dried basil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground ginger

Instructions

1. Preheat Oven: Preheat your oven to 500°F (260°C) while you prepare the chicken and ingredients.

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2. Prepare Dutch Oven: Place a small rack in the bottom of a large Dutch oven.

3. Prepare Oil and Soy Mixture: In a small bowl, whisk together 1 tablespoon of canola oil and 2 tablespoons of soy sauce.

4. Prepare Dry Rub: In a separate bowl or bag, mix together dried basil, sugar, salt, garlic powder, black pepper, and ground ginger.

5. Prepare Chicken: Loosen the skin of the chicken carefully with your hands, being careful not to tear it. Brush or rub the canola oil and soy sauce mixture underneath the skin and inside the cavity of the chicken.

6. Apply Dry Rub: Generously apply the dry rub mixture under the skin and inside the cavity of the chicken. The oil and soy mixture will help the rub adhere to the chicken.

7. Stuff with Aromatics: Stuff the chicken cavity with two quarters of onion and two slices of orange.

8. Coat with Oil: Rub the remaining tablespoon of canola oil all over the outside of the chicken.

9. Place in Dutch Oven: Place the chicken breast side down in the Dutch oven. Arrange the remaining orange slices and onion quarters around the chicken.

10. Bake Covered: Cover the Dutch oven with its lid and place it in the preheated oven. Bake for 50 minutes covered.

11. Uncover and Bake: After 50 minutes, remove the lid from the Dutch oven and continue baking for an additional 15-20 minutes, or until the internal temperature of the thickest part of the thigh reaches 170°F (77°C).

12. Rest: Remove the Dutch oven from the oven and let the chicken rest, uncovered, for 10 minutes before carving.

13. Prepare Pan Drippings: The pan drippings can be used to make a delicious sauce. Deglaze the Dutch oven with a bit more orange juice or white wine, allow it to thicken slightly, season to taste, strain if desired, and serve alongside the chicken.

Nutrition (per serving)

• Calories: 1585.8
• Total Fat: 114.2g
  • Saturated Fat: 28.2g
• Cholesterol: 427.8mg
• Sodium: 4900.8mg
• Carbohydrates: 30.7g
  • Fiber: 4.8g
  • Sugars: 17.6g
• Protein: 105.4g

Tips and Variations

• Variety of Flavors: Experiment with different combinations such as lemon and oregano, apple and cinnamon, or lime and cilantro.
• Sauce Options: The pan drippings can be transformed into a sauce by deglazing with orange juice or white wine. Adjust seasoning and thickness to your preference.
• Resting Time: Allowing the chicken to rest after cooking ensures juiciness and makes carving easier.
• Accompaniments: Serve with roasted vegetables, rice, or a fresh salad for a complete meal.

Conclusion

This Dutch Oven Orange Roasted Chicken recipe offers a straightforward method to achieve a flavorful, tender chicken using minimal ingredients and time. Perfect for any occasion, it showcases the versatility of Dutch oven cooking and invites creativity with various flavor profiles. Enjoy the juicy results and the savory sauce that accompanies this delightful dish!