By Steve_G on February 13, 2004
"An interesting experiment... My goal was to get a bird from oven to table, as fast as possible (no brining) by utilizing a super-hot oven and the closed environment of the dutch oven. The result was a tender, VERY flavorful bird that would lend itself to many variations. Lemon/Oregano, Apple/cinammon, Lime/Cilantro.. etc..."
Serving Size: 1 (412 g)
Servings Per Recipe: 2
"This was very good. I changed the recipe slightly. I used chicken breasts and only 2 teaspoons of salt. I just couldn't bring myself to put in 1 tablespoon. I lowered the temperature of my oven to 475 due to other reviews. I cooked it for 60 minutes covered and 15 uncovered. My drippings were not too black to make a sauce. The onions and oranges both had excellent flavor. Thanks for sharing."
"This was delicious! We made some modifications in order to use a dutch oven over charcoal. Put the oil and soy sauce into the bottom of the oven, sliced the onions into thick rings and placed on the bottom of the oven. Rubbed the dry rub onto chicken breasts, placed on top of the onion rings, and covered with the orange wedges. Baked at about 400 (5 coals below the oven and 15 on top) for about an hour, removed from coals and let rest for about 10 minutes. Beautifully moist, excellent flavor... yum!"
"Very moist and tasty! However, that high heat was not kind to my roaster. The cracking and popping sounds that I thought might be the chicken - turned out to be the handles on my roaster. I also agree with Ebony - my drippings did not make into a good sauce - too black. I will probably use these seasonings with a lower/slower temp in the future."
"This was simply delicious! I had my doubts about cooking a bird this quickly, but it came out juicy and tender and delectable! I love the idea that I can come home from work and 4:30 and have roast chicken for supper at 6:00. My only comment about the recipe though is that I found that at 500 degrees, my drippings were a bit too, well, black to make up into a sauce, lol!
Just want to add that since I first tried this, I've made it many times and it is still one of my favourite recipes. I do get drippings for a sauce sometimes, if my chicken is a big fat one. I now also line my pan with foil to help with the cleanup."
"....Do need to share this........ Anyone cooked this in a clay roaster??? I did and done this way it is just too yummy. temp 425 deg. 2 hours Don't peek.
I put onions quartered, whole small mushrooms, large chunk carrots, whole garlic...on the bottom. Oh My goodness. Try it and enjoy. LJS"