Dutch Oven Whole Roasted Chicken With Orange Spice Rub
Author: 
Recipe type: Dinner
Cuisine: One Pot Meal
 
Nothing beats a one pot meal like a whole roasted chicken. Rub adapted from Comfortably Domestic.
Ingredients
  • For The Rub:
  • 4 Tablespoons of Kosher or Sea Salt
  • 4 Tablespoons of Brown Sugar
  • ¾ tsp fresh chopped Rosemary leaves
  • ¾ tsp fresh chopped Thyme leaves
  • 1 1//2 tsp paprika
  • ¾ tsp black pepper
  • ¾ tsp garlic salt
  • ¾ tsp onion salt
  • zest of one whole orange (preferably organic)
  • FOR THE CHICKEN
  • One 4 lb. whole organic or minimally processed chicken
  • 5 Tablespoons butter
  • FOR THE FRUIT & VEGGIES
  • 1 Whole sliced orange
  • ¼ sliced apple
  • 1 medium yellow onion cut into chunks
  • 2 small crushed garlic cloves
  • 2 celery stalks
  • 1 whole sweet potato sliced thick
  • 1 whole white potato sliced thick
  • ½ bag of baby carrots
  • Salt & Pepper to taste
  • ¼ cup chicken stock
Instructions
  1. The night before, mix up your dry rub. Remove any innards of chicken, rinse and pat dry. Begin by seasoning the underside of the chicken. Turn over and season under the skin of the breasts well. Rub seasoning inside the cavity. Rub rest of seasoning all over the top of the chicken, wings and legs. Take 2 tablespoons of butter and put under skin of chicken breasts on each side. Carefully replace skin. Set aside chicken.
  2. Peel and slice potatoes thick, about ¼ inch thick. Same with apple and orange slices. Put a small clove of smashed garlic inside the chicken cavity with a few small apple slices, celery, onion and orange slices. Tie up legs.
  3. Layer a bed of onion, the smashed garlic cloves, celery, carrots, apples, orange slices and potatoes in bottom of dutch oven. Squeeze some of the orange slices over the potatoes to keep from browning. Salt and Pepper to taste. Lay the chicken breast side up over the bed of veggies and potatoes. Cover with lid and refrigerate over night.
  4. When ready to bake. Preheat oven to 450 degrees and let chicken to room temperature for about one half hour before baking. Pour about ¼ to ½ cup of chicken stock in bottom of dutch oven, careful not to pour it over the chicken and wash off the rub. Place uncovered on bottom rack in oven for 20 minutes and bake. After 20 minutes, reduce oven temperature to 350 degrees. At one hour mark melt remaining 3 tablespoons of butter and baste over top and side of chicken. Continue baking until a meat thermometer inserted into the deepest part of the breast, careful not to touch any bone, reads 165 degrees. Remove from oven. A 4 pound chicken typically takes about one and a half to two hours of baking time. But it's best to rely on a thermometer. Remove the chicken carefully from the dutch oven and transfer to a plate and tent with tin foil and let rest for 10 to 15 minutes to redistribute the juices. Cover the veggies & potatoes with the lid to keep warm.
  5. Slice chicken and spoon out veggies and potatoes into a bowl and serve. Will feed 2 to 3 people.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2015/05/03/dutch-oven-whole-roasted-chicken-with-orange-spice-rub/