Cuban Roasted Chicken in a Dutch Oven
This roast chicken is easy to make and is a big family pleaser.
Servings: 6 servings
- 5 to 7 pound roaster chicken
- 1 teaspoon minced garlic
- 2 Tablespoons Cuban seasoning I used McCormick
- 1 TBS olive oil
- 1 orange
- 1 lime
- salt to taste
Preheat oven to 375 degrees.
Remove the giblets from the chicken, rinse and pat dry. Rub the chicken skin with the garlic and 1 ½ TBS of the Cuban seasoning. Reserve ½ TBS for later.
Heat olive oil on medium high heat in a large Dutch oven. Put the chicken in breast side down and let brown for a few minutes. Turn over and brown on other side..
Cut the orange and lime in half and squeeze juice over the chicken. Place the fruit in the cavity of the chicken and tuck in legs and wings. Sprinkle with remaining Cuban seasoning.
Cover Dutch oven and place in oven for about 45 minutes. Remove lid and continue cooking for another 20 minutes or until internal temperature of chicken reaches 165 degrees. The broiler can also be turned on for the last few minutes of cooking for crispier skin. Let the chicken sit for 10 minutes before carving. Add salt to taste.
Calories: 440kcal | Carbohydrates: 7g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 129mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg