Dutch Oven Orange Roast Chicken

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!

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 319 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 6 small red potatoes, halved
• 1 (8 ounce) package baby carrots
• 2 small onions, quartered, divided
• 1 medium orange
• 1 cup fresh parsley sprigs
• 1 (4.5 pound) whole chicken
• 1 tablespoon lemon and herb seasoning
• ⅓ cup dry white wine (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Step 5

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.