Step 1

First clean your chicken and remove excess fat that. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside

Step 2

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, just me sure to have extra orange – quartered and sliced for cooking)

Step 3

Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.

Step 4

Before you add your chicken to the pan, make sure it’s hot enough and well oiled to prevent skin from sticking. (See Notes)

Step 5

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

Step 6

Place oranges around chicken in the dutch oven.

Step 7

Cook on medium heat covered for 25 minutes on stove.

Step 8

While Chicken is on stove, Preheat oven to 450F for later use.

Step 9

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.

Step 10

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. 165F. Check chicken after 10 minutes in oven, just to be safe.

Step 11

Skin should be crispy on top.

Step 12

Remove and spoon any extra juice from pot and coat it again over chicken.

Step 13

Serve with veggies or salad!