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Dutch Oven Orange Roast Chicken
Dutch Oven Orange Roast Chicken
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Roast chicken cooked with potatoes, carrots, white wine, and citrus in a Dutch oven for a delicious, hearty dish.
Ingredients:
  • 2 tablespoons olive oil
  • 2 small onions, quartered, divided
  • 2 cloves garlic, minced
  • 1 medium orange
  • 1 cup fresh parsley sprigs
  • 1 (4.5 pound) whole chicken
  • 1 tablespoon lemon and herb seasoning
  • 1 teaspoon kosher salt
  • 6 small red potatoes, halved
  • 1 (8 ounce) package baby carrots
  • 0.33333334326744 cup dry white wine
Instructions:
  • In a Dutch oven, heat olive oil over medium heat. Saute half of the onions and 2 cloves of garlic until soft, approximately 5 minutes. Then, transfer them to a small bowl.
  • Fill the chicken cavity with orange, onion quarters, and parsley. Tie the legs with string and put it in the Dutch oven. Sprinkle lemon herb seasoning, kosher salt, and pepper on top. Add potatoes, carrots, wine, and sauteed onion blend around the chicken.
  • Slowly simmer the chicken until it is no longer pink at the bone and the juices run clear, approximately 2 hours. Use an instant-read thermometer to check for doneness by inserting it into the thickest part of the thigh near the bone, aiming for a temperature of 165 degrees F (74 degrees C).
  • Preheat the oven to 375°F (190°C) while you prepare the ingredients.
  • Move the Dutch oven to the oven and roast until the skin is crispy, approximately 15 minutes. Allow it to rest for 10 to 15 minutes before slicing and serving.

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