Ingredients
12
12 servings
- •2 tablespoons olive oil
- •2 small onions, quartered, divided
- •2 cloves garlic, minced
- •1 medium orange
- •1 cup fresh parsley sprigs
- •1 (4.5 pound) whole chicken
- •1 tablespoon lemon and herb seasoning
- •1 teaspoon kosher salt
- •½ teaspoon ground black pepper
- •6 small red potatoes, halved
- •1 (8 ounce) package baby carrots
- •⅓ cup dry white wine (Optional)
Instructions
- Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
- Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
- Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.
Nutritional Facts
Per 12 servings
- Calories: 319
- Carbohydrate: 19g
- Fat: 15g
- Fiber: 3g
- Protein: 25g
- Sugar: 4g
Related Recipes
Dutch Oven Whole Roast Chicken
Orange Herb Roasted Chicken
Roast Chicken and Vegetables
Pan-Roasted Chicken with Vegetables and Herbs
Roast Chicken by Kevin Sbraga
Baked Orange-Glazed Chicken
Roast Chicken with Grapefruit
Roast Chicken with Apples, Leeks, and Rosemary
Thai Orange Chicken
Roast Chicken with Lemon, Garlic, and Rosemary
Orange Chicken Stir-Fry
