Dutch Oven Orange Roasted Chicken

Recipe by Steve_G
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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