Zesty Dutch Oven Orange Herb Chicken
This Zesty Dutch Oven Orange Herb Chicken is a culinary masterpiece that marries convenience with incredible flavor. Inspired by the goal of achieving a perfectly roasted chicken in minimal time, this recipe utilizes a super-hot oven and the unique environment of a Dutch oven. The result? A succulent bird infused with vibrant orange and aromatic herbs. This dish is versatile and lends itself beautifully to experimentation; imagine variations such as Lemon and Oregano for a Mediterranean twist, or Apple and Cinnamon for a sweet touch. Serve it with your favorite sides, and you'll have a meal that’s delightful for both weekday dinners and special occasions. Get ready to impress your family and friends with this easy, flavorful dish that captures the essence of homemade cooking.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Roasting chicken
4-5 lbs (Rinsed and trimmed of excess fat)
Medium onions
2 (Quartered)
Orange
1 (Cut into wedges)
Canola oil
2 tablespoons (For marinating)
Soy sauce
2 tablespoons (For marinating)
Canola oil
1 tablespoon (For coating the skin)
Dried basil
1 tablespoon (To season)
Sugar
1 tablespoon (To season)
Salt
1 tablespoon (To season)
Garlic powder
1 tablespoon (To season)
Ground black pepper
1 teaspoon (To season)
Ground ginger
1 teaspoon (To season)
Instructions
1
Preheat your oven to 500°F (260°C) while you clean the chicken and prepare your ingredients.
2
Place a small rack at the bottom of a large Dutch oven to elevate the chicken.
3
In a small bowl, whisk together the canola oil and soy sauce. Set aside.
4
In a resealable bag, combine dried basil, sugar, salt, garlic powder, black pepper, and ground ginger to create your dry rub.
5
Carefully loosen the skin of the chicken using your hands, being cautious not to tear it. Paint the canola and soy sauce mixture under the skin and inside the cavity to ensure maximum flavor infusion.
6
Generously apply the dry rub under the skin and in the cavity of the chicken. The mixture will adhere nicely to the oil and soy sauce.
7
Stuff the cavity of the chicken with two quarters of onion and two orange wedges.
8
Rub an additional tablespoon of oil over the skin of the chicken to help it crisp up as it roasts.
9
Place the bird breast-side down in the Dutch oven, arranging the remaining orange slices and onion quarters around it. You can also add the neck and giblets for extra flavor, if desired.
10
Cover the Dutch oven with its lid and bake for 50 minutes. Then, remove the lid and continue baking for an additional 15-20 minutes until the chicken's internal temperature reaches 170°F (77°C) at the thickest part of the thigh.
11
Once cooked, allow the chicken to rest uncovered for 10 minutes before carving and serving.
12
For a delicious sauce, deglaze the pan drippings with fresh orange juice or white wine, allowing it to thicken slightly. Strain and serve alongside the chicken.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Dutch Oven Orange Herb Chicken?
It is a succulent roasted chicken dish infused with vibrant orange and aromatic herbs, cooked quickly in a super-hot oven using a Dutch oven.
What size chicken is recommended for this recipe?
A roasting chicken weighing between 4 and 5 pounds is recommended.
What is the required oven temperature?
The oven should be preheated to 500 degrees Fahrenheit or 260 degrees Celsius.
Why is a rack used in the Dutch oven?
A small rack is placed at the bottom to elevate the chicken, ensuring even heat distribution.
What ingredients are in the liquid marinade?
The liquid marinade consists of a mixture of canola oil and soy sauce.
What components make up the dry rub?
The dry rub includes dried basil, sugar, salt, garlic powder, black pepper, and ground ginger.
How should the chicken skin be prepared for seasoning?
Carefully loosen the skin using your hands, taking care not to tear it, to allow for seasoning underneath.
Where is the oil and soy sauce mixture applied?
It is painted under the loosened skin and inside the cavity of the chicken.
How do I ensure the dry rub sticks to the chicken?
Apply the rub over the oil and soy sauce mixture under the skin, which helps the spices adhere.
What goes inside the chicken's cavity?
The cavity is stuffed with two quarters of onion and two orange wedges.
How do I get the chicken skin to be crispy?
Rub an additional tablespoon of oil over the exterior skin and bake uncovered for the final 15 to 20 minutes.
In what position should the chicken be roasted?
The bird should be placed breast-side down in the Dutch oven.
What do I do with the remaining oranges and onions?
Arrange the remaining orange slices and onion quarters around the chicken in the Dutch oven.
Can I cook the giblets with the chicken?
Yes, you can add the neck and giblets to the Dutch oven for extra flavor.
How long does the chicken cook with the lid on?
The chicken should bake covered for 50 minutes.
How long does the chicken cook with the lid off?
Bake the chicken uncovered for an additional 15 to 20 minutes after the initial 50 minutes.
What is the safe internal temperature for this chicken?
The internal temperature should reach 170 degrees Fahrenheit or 77 degrees Celsius.
Where should I insert the thermometer?
Insert the meat thermometer into the thickest part of the chicken thigh.
Why must the chicken rest after cooking?
Resting for 10 minutes allows the juices to redistribute, ensuring the meat stays moist.
How can I make a sauce from the pan drippings?
Deglaze the pan with fresh orange juice or white wine, thicken the mixture, and strain it before serving.
What are some Mediterranean variations of this dish?
You can substitute ingredients for lemon and oregano for a Mediterranean flavor profile.
Is there a sweeter variation for this recipe?
Yes, you can use apple and cinnamon instead of orange and herbs for a sweet touch.
What is the benefit of the high-heat cooking method?
The super-hot oven combined with the Dutch oven environment creates a perfectly roasted bird in minimal time.
How many onions are needed for this recipe?
The recipe requires two medium onions, which should be quartered.
What type of oil is recommended?
Canola oil is used for both the marinade and for coating the skin.
How much salt is used in the seasoning?
One tablespoon of salt is used in the dry rub mixture.
Does this recipe use fresh or dried basil?
The recipe specifies one tablespoon of dried basil.
What serves as the primary citrus element?
One whole orange, cut into wedges, provides the citrus flavor.
Is the chicken rinsed before cooking?
The recipe suggests the chicken should be rinsed and trimmed of excess fat before preparation.
What is the texture of the finished chicken?
The result is a succulent bird with crispy skin and flavorful meat.