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!
While I have not tried it, you may be able to cook this recipe in a slow cooker if you do not have a Dutch oven. You can also cook in covered clay pots or oven-safe Dutch ovens in an oven at 450 degrees F (230 degrees C). Do not preheat the oven if you are using a clay or oven-safe ceramic dish!
Roasting the chicken in the oven after simmering is optional.
I prefer using Frontier(TM) Organic Citrus 'n Herb blend (salt-free version). If you do not have a citrus herb blend on hand, simply add orange zest to a lemon-pepper herb blend. You can also add lemon or orange zest to a blend of oregano, thyme, and rosemary. Substitute a lemon for an orange if desired.