Dutch Oven Orange Chicken

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Ol-blue

Sous Chef
Joined
Apr 11, 2007
Messages
902
Location
Bremerton, Washington
My family asks me to make this chicken all the time.
Enjoy! Debbie

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DUTCH OVEN ORANGE CHICKEN

CHICKEN
3 to 4 pound(s) CHICKEN; Whole.
1 ONION; Quartered.
1 ORANGE; Cut Into Wedges.
2 to 3 tablespoon(s) OIL

DRY RUB
1 tablespoon(s) BASIL; Dried.
1 tablespoon(s) SUGAR
1 tablespoon(s) SALT
1 tablespoon(s) GARLIC POWDER
1 teaspoon(s) BLACK PEPPER
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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.
_____
 
Oooooo, that looks good! And it really looks easy, which is always a plus.

Is that a 14" dutch you're cooking in? I see that there's no liquid in the recipe. Do you get enough juice to make gravy? The people that I cook for must always have gravy. :rolleyes:

What do you normally have for a side dish, if any?
 
Oooooo, that looks good! And it really looks easy, which is always a plus.

Is that a 14" dutch you're cooking in? I see that there's no liquid in the recipe. Do you get enough juice to make gravy? The people that I cook for must always have gravy. :rolleyes:

What do you normally have for a side dish, if any?

It is a 12" dutch oven. Yes, there is enough juice to make gravy if you want, I didn't so I can't say how it tasted.

For a side, I usually fry up some potatoes or have a salad of some kind.

Enjoy! Debbie
 
We just had this chicken for dinner, the family voted it a keeper.
It is excellent. I would highly recommend.
 
orange chicken

I have a cast iron roaster that I roast chickens & potatoes,carrots and onions at Deer camp. I line the roaster with foil and season the chicken add a little water and the vegtables. I put the roaster in side a large smoker 2ft from mesquite/oak coals. 250 degrees or less. I take off to my deer blynd and after three hours or moore... supper is served. I'm gonna throw in the oranges next time.
 
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