Dutch Oven Orange Roast Chicken

Prep Time:
15 mins

Cook Time:
2 hrs 20 mins

Additional Time:
10 mins

Total Time:
2 hrs 45 mins

Servings:
12

Ingredients

Directions

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.

Cook's Notes:

While I have not tried it, you may be able to cook this recipe in a slow cooker if you do not have a Dutch oven. You can also cook in covered clay pots or oven-safe Dutch ovens in an oven at 450 degrees F (230 degrees C). Do not preheat the oven if you are using a clay or oven-safe ceramic dish!

Roasting the chicken in the oven after simmering is optional.

I prefer using Frontier(TM) Organic Citrus 'n Herb blend (salt-free version). If you do not have a citrus herb blend on hand, simply add orange zest to a lemon-pepper herb blend. You can also add lemon or orange zest to a blend of oregano, thyme, and rosemary. Substitute a lemon for an orange if desired.

Nutrition Facts (per serving)