Simple, healthy, and delicious - perfect for cozy fall dinners!
This recipe is perfect in time for fall with its warming spices and citrusy aroma! It can be made with a whole chicken or chicken thighs - totally up to you. I've done both and they come out amazing every time when I use my dutch oven.
I literally never put my dutch oven away - it stays on my counter top all the time! To me, dutch ovens are one of the most versatile, user friendly, kitchen staples. They can be used on the stove top like a stock pot for soups, beans, stews, veggies, or pasta, or in the oven as a baking dish for meat, poultry, and one dish meals.
The beautiful thing about dutch ovens is that they cook things FAST and evenly (did I say fast?!?). This is because the are constructed from a heavy metal or ceramic material (usually an enamel or seasoned cast iron) which provides even heat distribution from all angles.
Friends, I"m here to share a delicious, fool proof recipe that you will want to share with a crowd and make time and time again. It's deliciously fall and festive, and whether its your first or 100th time, this roasted chicken will not disappoint. Let's get started!
ORANGE ROSEMARY ROASTED CHICKEN
Serving size: 4-6 oz chicken
Preparation Time: 10 minutes
Cooking time: Approximately 1 hour
1 whole red onion, sliced
2 cups fresh orange juice and 1 whole orange, cut into wedges
2 Tbsp grated orange zest (optional but so good!)
1/2 tsp ground cumin
1 tsp smoked paprika (this is really important to the recipe, do yourself a favor and get smoked paprika, it's life changing :))
1 bunch fresh rosemary (purchase in the produce area of your local grocery)
2 tsp kosher salt
1/4 tsp pepper
2 lbs boneless chicken thighs
1) Preheat the oven to 425°F. Place chicken thighs in a large bowl and season with the salt, pepper, smoked paprika, and cumin. Use your hands or a utensil to make sure all pieces are evenly coated.
2) Slice onion and place in bottom of dutch oven. Pour in the cup of orange juice. Place seasoned chicken thighs on top of the onion.
3) Roughly chop the rosemary (leave some out for garnishing if desired) and sprinkle on top.
4) Put the lid on the dutch oven and place in the oven for 20 minutes. Remove, stir well, and cook for another 10 minutes. Remove the lid and cook for the last 5-10 minutes or until chicken breaks is no longer pink and easily with a fork.
5) I love to serve this over with cauliflower rice - don't forget to spoon the yummy juices on top!
Enjoy, friends!! Please let me know how it turns out in the comments :)