Dutch Oven Orange Roasted Chicken Recipes

DUTCH OVEN ORANGE ROAST CHICKEN

Steps:

• Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
• Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
• Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
• Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.

ORANGE HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

DUTCH OVEN WHOLE ROAST CHICKEN

Steps:

• Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
• Allow to rest at room temperature for up to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
• Carve chicken and spoon over pan drippings before serving.

DUTCH OVEN ORANGE ROASTED CHICKEN

Steps:

• Pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
• Place a small rack in the bottom of a large dutch oven.
• Whisk the canola oil and soy sauce in a small bowl, Mix rub seasonings in a bag.
• Loosen the skin on the chicken with your hands and paint the canola/soy mixture UNDER the skin and in the cavity.
• Apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
• put two onion quarters and two orange slices in the cavity.
• Use your hands to rub the last TB of oil all over the bird, Place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
• You can toss in the neck and giblets in there too.
• Put the lid on the dutch oven and bake for 50 mins covered, Remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
• Allow to sit, uncovered for 10 mins before serving.
• The pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white wine, allow to thicken, season, strain and serve.