Throughout the years of constant cooking, experimenting and testing I’ve found that more often than not some of the best meals come off the cuff. A very un-exact combination of flavor profiles play an extremely important role in the culmination of this simple recipe for delicious roasted chicken. The citrus notes from a couple of oranges compliment the savory herb rubbed chicken and hearty vegetables to a tee.
Extra Virgin Olive Oil
Cracked Black Pepper
1. Slice red potatoes in half and set aside.
2. Chop fresh thyme, sage and rosemary until fine and place in the bottom of the cast iron dutch oven.
3. Add freshly cracked black pepper and kosher salt to the Cast Iron Dutch Oven.
4. Add a quarter of a cup of extra virgin olive oil to the dutch oven and mix the ingredients well.
5. Place the chicken in the dutch oven and roll it several times to cover in the fresh herb rub.
6. Remove the chicken from the dutch oven and place the red potatoes across the bottom
7. Add any leftover fresh herbs to the cavity of the chicken along with one bunch of cilantro then return the chicken over top of the red potatoes.
8. Quarter one whole sweet onion as well as one whole navel orange.
9. Add one quarter of the orange and the sweet onion to the cavity of the whole chicken and return it to the dutch oven.
10. Add enough baby carrots to the Cast Iron Dutch Oven to completely surround the whole chicken.
11. Add another few turns of fresh cracked black pepper and kosher salt to the top of the whole chicken and carrots.
12. Cover the dutch oven with the lid and place the Cast Iron Dutch Oven over about 20 lit charcoal briquettes. Add another 10-15 charcoal briquettes to the top of the dutch oven.
13. Allow the chicken to roast for about two hours or until the internal temperature of the chicken reads 170 degrees fahrenheit.