Dutch Oven Roasted Orange Chicken
Whole roasting chicken 5-7lbs Sliced oranges,apple,lemon Butter Milk Salt & Pepper Orange peel lemon peel Orange Juice Dried Mild chilli peppers
Large Dutch Oven
Wash chicken and pat dry slice & quarter two large oranges, one apple and one lemon. Squeeze juices overtop and stuff fruit inside chicken cavity Chop dried chilli’s and stuff in cavity along with the fruit add a dash of orange peel and lemon peel Combine 1 stick melted butter 1/2 cup milk and 1/2 cup of orange juice to brush on skin Salt and pepper to taste Place in foil lined Dutch oven and bake at about 350 for about an hour and half or until the leg joint moves free and clear juice is flowing from the joint.
The skin should brown nicely from the milk, butter, juice marinade. You can add carrots and potatoes if you wish.The dired chille's will reconstitue and give provide just a hint of pepper flavor that works well with the orange Cooking times vary depending on conditions. I recommend using a foil casserole pan or extra foil in the bottom of the oven to aid with clean up. The orange juice will caramelize and is a bear to clean.
Click here to report possible copyright violations.