There is nothing more simple than a one-pan dish that provides a savory, mouthwatering meal. This roasted chicken is simple to make and delicious.
3 lb. whole chicken
1/4 cup olive oil
2 oranges, juiced (or 1/4 c fresh orange juice), and extra sliced oranges for garnishing.
1/8 cup honey
1 1/2 tsp garlic (minced) or 3 cloves
1 tbsp balsamic vinegar
1/4 tsp onion salt
1 tbsp lemon juice
Sea salt and black pepper to taste (extra for plating)
Clean the chicken and remove excess fat. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside. Cut another oranges into quarters. Squeeze the juice into a bowl, but keep the oranges for later (or you can use juice from bottled orange juice). Combine juice, olive, oil, garlic, honey, balsamic vinegar and other remaining spices in one small bowl. Mix well. Place chicken in dutch oven on breast side down. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly around the chicken. Place oranges around chicken in the dutch oven. Cook on medium heat covered for 25 minutes on stove. While chicken is on stove, preheat oven to 450F for later use.
After 25 minutes on stove, flip the chicken over, skin side/breast up. Coat the sauce from the pan on top of the breast and around thighs. Add a few garnishes of thyme and orange slices on top of the breast. Transfer the dutch oven pot with chicken into the oven uncovered and cook for another 25-27 minutes or until cooked through and skin is crispy. Check chicken after 10 minutes in oven, just to be safe.
If you don’t have a dutch oven, you can easily make the chicken in a roast pan or casserole pan; just skip the stove top and add on an additional 20-25 minutes or so. Check chicken around 35-40 minutes to see progress. Cover for the last half the time with foil so it doesn’t burn.
Printable recipe available at: https://www.cottercrunch.com/one-pot-orange-honey-garlic-roasted-chicken-paleo/