Warm spices and a burst of citrus breathe new life into a simple roasted chicken.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

    Advertisement

Reviews (4)

39 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
05/03/2016
If you cook your chicken from fresh, not frozen as I suspect another reviewer may have done, there are no problems with this recipe. Just make sure the lid of your pot fits tightly, or that you compensate by basting or adding more water and covering with foil to keep anything from drying out. I added a pinch of cayenne to the spice rub and it was super-tasty! This is a quick and easy recipe with minimal clean-up. Win-win!
Rating: Unrated
03/31/2013
Just made this for Easter dinner and everyone Ioved it! I don't have a Dutch oven so i just used a roasting pan tightly covered with foil for the fist 40 minutes. Added a little more water in the bottom of the pan and added a little red onion sliced to the veggies and some in the chicken cavity with an orange wedge.
Rating: Unrated
09/27/2012
This was not good. Followed the directions exactly, took 30 minutes longer than it said. The oranges were burnt and the carrots were still raw. Chicken was merely okay.
Advertisement
Rating: Unrated
06/25/2011
I made this recipe last night, and it is the first roast chicken that has ever worked out for me. Used cast iron oval with lid vs shallower roasting pan I would usually use. Will try this with other spice/herb mixtures, different potatoes and citrus. Just GREAT!