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Roast chicken in a dutch oven

Roast Chicken in a Dutch Oven

Spicy Roast Chicken
I did something similar to this some months back on a turkey, and it was remarkable. My full family loved it. It’s a very extremely simple dish. It only takes a little while and some ingredients to prepare it ( once the chicken itself is unfroze ). All you do is prepare a rub ( more of a spice and flavoring paste, really, and cover the chicken in it. Naturally, the results taste far from basic. I am particularly proud of this one. More than anything, I am happy about it because it is my very own combination.
Dutch Oven Spicy Roast Chicken
one Onion, sliced
Tbsp Cayenne Pepper
Tbsp Cumin Powder
Cup cut Fresh Cilantro
4-5 green onions, sliced
Zest of one lemon
Juice of one Lemon
Olive Oil
OK, here’s how you do it! Follow these steps in this chicken recipe and you’ll really stun them on how talented of a cook you really are!
One thing I love to do with birds is to take a fork or pointy knife and poke holes in the skin, to allow more of the spice flavor to seep into the meat. I put the chicken, breast side up, in the bottom of the 12′ deep dutch oven. I didn’t check, to be honest…
Then I took the onions and the green onions and scattered them around the sides.
While the coals were getting hot, I took a little time to make the spice rub/paste. It’s simple to do, actually. I just mixed all the ingredients in the second set, except the oil. You can adjust them to taste. If you like yours to be a little hotter, with more bite, add more Cayenne, etc…
Then, I took a fork and smeared that paste all overboard surfaces of the chicken.
Then I put it on the coals. Now, you have to keep a side fire going, some additional coals. The ones you commence with on your dutch oven are going to go out long before the chicken is done. So, about every 20 minutes or so, you add another 5-10 coals into the side fire. These catch fire from the ones that were in there, still burning before.
This chicken took around an hour and a half to get to the internal temperature of about 180. I just employed a thermometer stuck in the breast. It is the simplest way to tell if it’s done.
Since it’s done in the Dutch Oven, it comes out wet and steamed. The spices seep down in, and man, you will find out real quick why dutch oven cooking is so great! Likely my favorite roast chicken recipe ever! Follow the directions laid out for you and then make sure we know how you liked it!

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