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!

1
Prep Time:
15 mins
Cook Time:
2 hrs 20 mins
Additional Time:
10 mins
Total Time:
2 hrs 45 mins
Servings:
12

Ingredients

  • 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

  • cup dry white wine (Optional)

Directions

  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.

  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.

  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).

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

  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.

Cook's Notes:

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.

Nutrition Facts (per serving)

319 Calories
15g Fat
19g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 319
% Daily Value *
Total Fat 15g 20%
Saturated Fat 4g 20%
Cholesterol 73mg 24%
Sodium 253mg 11%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 25g
Vitamin C 23mg 115%
Calcium 43mg 3%
Iron 2mg 13%
Potassium 711mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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