Dutch Oven Orange Roasted Chicken

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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 , allow to thicken, season, strain and serve.