Dutch Oven Orange Roasted Chicken Recipes

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ORANGE HERB ROASTED CHICKEN WITH POTATOES



Orange Herb Roasted Chicken with Potatoes image

This roasted chicken is surprisingly simple to make! It's roasted in an easy orange sauce with fresh herbs. The potatoes cook right in all that juicy goodness so they are incredibly tender with crispy edges. This dish is an absolute winner!

Provided by Christina

Categories     Entree

Time 1h10m

Number Of Ingredients 8

1 whole chicken (3 1/2 - 4 1/2 lbs)
1/4 cup ghee or butter
1 orange
1/2 cup orange juice (or juice from two oranges)
3 medium gold or yellow potatoes
2 stems of fresh rosemary
6 stems of fresh thyme
salt & pepper to taste

Steps:

  • Place cast iron skillet inside the oven while it preheats to 425 degrees. Rack should be in the upper third of your oven so that when you cook the chicken later it's getting plenty of direct heat to make it nice and golden on top.
  • While oven is preheating rinse the chicken inside and out. Pat dry with paper towels.
  • Pierce holes in one orange with a fork and place inside cavity. Not only does this make for a great presentation but it also helps the bird cook evenly. Tie legs together with kitchen twine.
  • On stove top or in the microwave melt 1/4 cup ghee or butter and combine with orange juice. Stir together.
  • When the oven has reached 425 degrees carefully remove the skillet (use an oven mit so you don't touch the handle directly). Pour half of your melted butter/orange juice mixture into the hot skillet. (It will sizzle so be careful.) This will help prevent sticking.
  • Place the chicken in the skillet breast side up. Tuck the tips of the wings under the bird. Drizzle the remaining half of the melted butter/orange juice all over your chicken. Generously salt and pepper the chicken. (I salt pretty liberally on the chicken because the salt is what really amplifies the flavors of orange and fresh herb!)
  • Slice your potatoes into circles about 1/2 inch thick. Layer them around your chicken.
  • Remove the leaves from your sprigs of thyme and rosemary. (Hold each sprig at the top and gently slide your finger down it to remove leaves.) Chop the rosemary leaves so they're smaller. (Thyme leaves are already very small.) Sprinkle both herbs on top of the chicken and potatoes.
  • If you want to really make this dish gorgeous cut a thin circle from an orange and place on top of the chicken. Slice a few semicircles of orange and place them around the front of your chicken.
  • Bake for 1 to 1 1/2 hours. I typically get a chicken that's 4 1/2 pounds and it take the full hour and a half. If you insert a meat thermometer in the thickest part of the chicken it should read 165 degrees.
  • Let chicken rest at least 20 minutes before cutting.

ORANGE HONEY GARLIC ROASTED CHICKEN



Orange Honey Garlic Roasted Chicken image

One-Pot (or Pan) Orange Honey Garlic Roasted Chicken {Paleo}

Provided by Lindsay Cotter

Categories     main

Time 44m

Number Of Ingredients 12

3 Lbs whole chicken
1/4 cup olive oil
2 oranges, juiced (or 1/4 c fresh orange juice). Extra sliced oranges for garnishing.
fresh thyme (3 sprigs or equivalent to 1 tbsp fresh do!)
1/8 cup honey (feel free to use more if your chicken is larger)
1.5 tsp garlic (minced) or 3 cloves
1 tbsp balsamic vinegar
1/4 tsp onion salt
1 tbsp lemon juice
Fine sea salt or kosher salt and black pepper to taste (extra for plating)
1-2 tbsp oil or fat (like butter) for the coating the pan. Start with 1 tbsp.
Optional herbs/thyme to garnish.

Steps:

  • First clean your chicken and remove excess fat that. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside
  • Cut another oranges into quarters. Squeeze the juice into a bowl but keep the oranges for later. (or you can use juice from bottled orange juice, just me sure to have extra orange - quartered and sliced for cooking)
  • Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.
  • Before you add your chicken to the pan, make sure it's hot enough and well oiled to prevent skin from sticking. (See Notes)
  • Place Chicken in dutch oven on breast side down. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly around the chicken
  • Place oranges around chicken in the dutch oven.
  • Cook on medium heat covered for 25 minutes on stove.
  • While Chicken is on stove, Preheat oven to 450F for later use.
  • After 25 minutes on stove, flip the chicken over, skin side/breast up. Coat the sauce from the pan on top of the breast and around thighs. Add a few garnishes of thyme and orange slices on top of the breast.
  • Transfer the dutch oven pot with chicken into the oven uncovered and cook for another 25-27 minutes or until cooked through and skin is crispy. 165F. Check chicken after 10 minutes in oven, just to be safe.
  • Skin should be crispy on top.
  • Remove and spoon any extra juice from pot and coat it again over chicken.
  • Serve with veggies or salad!

Nutrition Facts : Calories 279 calories, Sugar 13.1 g, Sodium 52.8 mg, Fat 16.9 g, SaturatedFat 3.5 g, TransFat 0.1 g, Carbohydrate 15.4 g, Fiber 1.1 g, Protein 17.5 g, Cholesterol 52 mg

DUTCH OVEN WHOLE ROAST CHICKEN



Dutch Oven Whole Roast Chicken image

Simple preparation in a Dutch oven for a moist and delicious whole chicken.

Provided by Charlie Ciborek

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 3h50m

Yield 8

Number Of Ingredients 7

¼ cup kosher salt
¼ cup light brown sugar
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon ground dried chipotle pepper
1 (4 pound) whole chicken
2 tablespoons salted butter, melted

Steps:

  • Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
  • Allow to rest at room temperature for up to 90 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
  • Carve chicken and spoon over pan drippings before serving.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 9.2 g, Cholesterol 121.2 mg, Fat 12.6 g, Fiber 0.6 g, Protein 37.6 g, SaturatedFat 4.5 g, Sodium 2979.8 mg, Sugar 7.2 g

ORANGE ROASTED CHICKEN THIGHS



Orange Roasted Chicken Thighs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 oranges (1 juiced, 1 thinly sliced)
3 tablespoons honey
3 tablespoons grainy mustard
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 bulb fennel, thinly sliced, fronds reserved
1 red onion, thinly sliced
1 pound fingerling potatoes, halved lengthwise, then crosswise if large
8 sprigs thyme, halved
1 tablespoon fennel seeds, crushed

Steps:

  • Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
  • Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

DUTCH OVEN ORANGE ROAST CHICKEN



Dutch Oven Orange Roast Chicken image

I love using my Fontignac enamel Dutch oven. From that, I created this French country-style chicken dish. The chicken always comes out so moist and tender! Adding potatoes and carrots makes it a full meal in one recipe. It also produces a generous amount of stock for dressing and gravy that night as well as soup or chili with the leftovers the next day. My husband loves it!

Provided by Holly Johnson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

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
½ teaspoon ground black pepper
6 small red potatoes, halved
1 (8 ounce) package baby carrots
⅓ cup dry white wine

Steps:

  • 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.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 19 g, Cholesterol 72.8 mg, Fat 15.3 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 3.9 g, Sodium 253.3 mg, Sugar 3.7 g

SPICED ROASTED CHICKEN



Spiced Roasted Chicken image

Warm spices and a burst of citrus breathe new life into a simple roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
Coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 medium carrots, cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges

Steps:

  • Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

Nutrition Facts : Calories 543 g, Fat 26 g, Fiber 4 g, Protein 53 g

DUTCH OVEN ORANGE ROASTED CHICKEN



Dutch Oven Orange Roasted Chicken image

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...

Provided by Steve_G

Categories     Whole Chicken

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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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