Dutch Oven Orange Roasted Chicken
Transform your dinner table with this succulent Dutch Oven Orange Roasted Chicken recipe, the ultimate show-stopper for family meals or special occasions. This one-pot wonder features a juicy, golden-brown whole chicken infused with vibrant citrus notes from fresh oranges and aromatic herbs like rosemary and thyme. A rich compound butter infused with orange zest, paprika, and garlic ensures every bite bursts with flavor, while the Dutch oven locks in moisture for perfectly tender, fall-off-the-bone meat. Searing the chicken before roasting deepens the flavor, and the final touch of orange-infused pan juices takes this dish to gourmet levels. With a prep time of just 20 minutes and a stunning presentation, this easy Dutch oven recipe is an effortless way to impress guests while keeping cleanup minimal. Perfect for cozy evenings or holiday feasts!
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Recipe Information
Ingredients
- 1 4-5 pounds whole chicken
- 2 oranges
- 6 garlic cloves
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 onion
- 1 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and remove any giblets if they are inside the cavity. Set the chicken aside.
Zest one orange and set the zest aside. Quarter both oranges and set aside.
Peel and crush 4 garlic cloves. Leave the remaining 2 cloves whole.
Roughly chop the onion.
In a small bowl, mix the butter, orange zest, kosher salt, black pepper, and paprika until it forms a compound butter.
Carefully loosen the skin on the chicken breast by sliding your fingers between the skin and the meat. Rub half of the compound butter under the skin and the remaining half on the outside of the chicken.
Stuff the cavity of the chicken with the quartered oranges, whole garlic cloves, rosemary, and thyme.
Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken breast side down in the pot and sear for 4-5 minutes, until golden brown.
Flip the chicken breast side up. Scatter the chopped onion and crushed garlic cloves around the chicken. Pour in the chicken stock.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 1 hour.
Remove the lid and continue roasting uncovered for an additional 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve with the orange-infused pan juices spooned over the chicken for added flavor.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
