Dutch Oven Orange Roasted Chicken |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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... Ingredients:
4 -5 lbs roasting chickens, rinsed and trimmed of excess fat |
2 medium onions, quartered |
1 orange, cut into wedges |
2 tablespoons canola oil |
2 tablespoons soy sauce |
1 tablespoon canola oil (for the skin) |
1 tablespoon dried basil |
1 tablespoon sugar |
1 tablespoon salt |
1 tablespoon garlic powder |
1 teaspoon ground black pepper |
1 teaspoon ground ginger |
Directions:
1. Pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
2. Place a small rack in the bottom of a large dutch oven.
3. Whisk the canola oil and soy sauce in a small bowl, Mix rub seasonings in a bag.
4. Loosen the skin on the chicken with your hands and paint the canola/soy mixture UNDER the skin and in the cavity.
5. Apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
6. put two onion quarters and two orange slices in the cavity.
7. 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.
8. You can toss in the neck and giblets in there too.
9. 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.
10. Allow to sit, uncovered for 10 mins before serving.
11. 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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