Dutch Oven Orange Roast Chicken

Cooked with potatoes and carrots in a white wine and citrus-seasoned blend in a Dutch oven, this roast chicken makes for a hearty, flavorful meal.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 35 mins
• Calories: 319 Calories

Ingredients

• 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
• 0.5 teaspoon ground black pepper
• 0.33333334326744 cup dry white wine

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.