My family asks me to make this chicken all the time.
DUTCH OVEN ORANGE CHICKEN
3 to 4 pound(s) CHICKEN; Whole.
1 ONION; Quartered.
1 ORANGE; Cut Into Wedges.
2 to 3 tablespoon(s) OIL
1 tablespoon(s) BASIL; Dried.
1 tablespoon(s) SUGAR
1 tablespoon(s) SALT
1 tablespoon(s) GARLIC POWDER
1 teaspoon(s) BLACK PEPPER
Place a small rack in the bottom of a Dutch oven.
Mix dry rub seasonings together in bowl.
Loosen the skin on the chicken and rub some oil under the skin and in the cavity.
Apply dry rub under the skin and in the cavity.
Put two onion quarters and two orange slices inside the cavity.
Rub oil all over the chicken, place chicken in Dutch oven.
Place remaining orange slices and onion quarters around the chicken.
Put the lid on the Dutch oven and bake for 50 to 60 minutes or until done.
Using 10 briquettes on the bottom and 18 on top.
For a browner skin, add the bottom coal to the lid the last 10 minutes of cooking.
*This can be done in a regular oven.
Bake at about 375 degrees for 50 to 60 minutes, removing lid last 10 minutes.