Dutch Oven Orange Roasted Chicken

The next chicken dinner in my chicken dinner challenge! I found this recipe online while hunting around for low-carb Christmas meals for my parents. It looked simple and easy, so I decided to give it a shot beforehand.

The recipe asks for a whole chicken, so I had to modify it a bit. I used 2 chicken breast (packs from Costco) and halved the rest of the recipe. The following is my version. If you’d like to check out the original, click here.

INGREDIENTS

  • 2 chicken breast, rinsed and trimmed of excess fat
  • 1 medium onion, cut into wedges
  • 1 orange, cut into wedges
  • 1 Tablespoon canola oil
  • 1 Tablespoon low-sodium soy sauce

INGREDIENTS for DRY RUB

  • 1/2 Tablespoon dried basil
  • 1/2 Tablespoon sugar
  • 1/2 Tablespoon salt (1/4 T salt for low-sodium)
  • 1/2 Tablespoon garlic powder
  • 1/2 teaspoon ground black pepper
  • (1/2 teaspoon ground ginger)

PREPARATION

STEP 0: Preheat oven to 400 degrees Fahrenheit

STEP 1: Cut up onion and orange into wedges. I continued to cut the breasts in half for easy leftovers.

Dutch Oven Orange Roasted Chicken

STEP 2: Whisk canola oil and soy sauce in small bowl

Dutch Oven Orange Roasted Chicken

STEP 3: Combine dry rub ingredients in bag – give a good shake to mix

Dutch Oven Orange Roasted Chicken

STEP 4: Evenly coat chicken breast in oil / soy sauce mixture

Dutch Oven Orange Roasted Chicken

STEP 5: Add chicken to dry rub bag and evenly coat the chicken with the mix. Add chicken to bottom of Dutch oven after coated.

Dutch Oven Orange Roasted Chicken

Dutch Oven Orange Roasted Chicken

STEP 6: Place onion wedges and 4 orange wedges over chicken. Squeeze leftover 4 orange wedges over the chicken and onions.

Dutch Oven Orange Roasted Chicken

STEP 7: Cover and place in oven for 35-40 minutes, or until internal temperature reaches 170 degrees Fahrenheit.

Dutch Oven Orange Roasted Chicken

STEP 8: Serve with onion wedge and orange.

Dutch Oven Orange Roasted Chicken

FEEDBACK

First of all, the smell is so delicious! As the chicken nears the end of it’s cook time, the orange aroma fills the kitchen.

The chicken itself is very moist, but surprisingly, the orange doesn’t seep in as much as I expected. It seems to give the chicken a little sweetness, but nothing overpowering. The dry rub is delicious, but could definitely use the 1/2 Tablespoon ginger from the original recipe that I didn’t have in my cupboard.

Definitely try an onion. They are so juicy and full of orange sweetness!

Overall, I truly enjoy this recipe! It’s the perfect mixture of dry, salty, and sweet. Will make again 🙂

UPDATE

I decided to make this for my parents for Christmas Eve dinner, but accidentally picked up chicken fillets instead of breasts! I made it work and my parents absolutely loved it. I also was able to make it in my new Cobalt Blue Kirkland Dutch Oven! Here are a couple of pictures…

New Kirkland (Costco) Dutch Oven for Christmas! Thank you mom and dad!!

New Kirkland (Costco) Dutch Oven for Christmas! Thank you mom and dad!!

Basil, sugar, ground ginger, salt, garlic powder, and black pepper.

Basil, sugar, ground ginger, salt, garlic powder, and black pepper.

Add chicken to Dutch oven and add dry rub over the top. Mix evenly with clean hands.

Add chicken to Dutch oven and add dry rub over the top. Mix evenly with clean hands.

Add onion and orange wedges on top.

Add onion and orange wedges on top.

Mix up and serve from Dutch Oven with Silicon tongs.

Mix up and serve from Dutch Oven with Silicon tongs.

Less rub than before, but just as good!

Less rub than before, but just as good!

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2 thoughts on “Dutch Oven Orange Roasted Chicken

  1. Pingback: Dutch Oven Lemon Roasted Chicken | Notebook of a Wife's Life

  2. Pingback: Strawberry Avocado Kale Salad | Notebook of a Wife's Life

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