Spicy Citrus Whole Roasted Chicken

Spicy Citrus Whole Roasted Chicken

Chicken can be just as fancy as a turkey. Especially when it's roasted whole. Throw in a dutch oven, and your main attraction is about to bring your meal to another level. 

Sometimes, during this holiday season, we rely on comfort bringing flavors that tuck you into a food coma. With this spicy rub and citrus combo, I'm keeping you off the couch with adrenaline from one million fans at a boy band concert. 

Frankly, the dutch oven makes basting unnecessary. The chicken is juicy, without the fuss and stress that usually comes with a special occasion. 

Dress this bird with a little bit of fresh herbs and citrus when plating. I made this chicken because of the smaller serving sizes, but really, you're allowed to make anything for the main dish for Thanksgiving. Heck, one year a beef roast sufficed. Why not make this holiday of thanks filled with gratitude towards food you actually want to eat.  


Spicy Citrus Whole Roasted Chicken in Dutch Oven

About 4-6 servings

1 - 6 lb. Whole chicken
2 oranges
2 lemons
1 red onion
3 Rosemary sprigs
10 thyme sprigs
3 Tablespoons olive oil
3 Tablespoons gochugaru
1 teaspoon ground clove
1 Tablespoon ground ginger
1 Tablespoon salt
1 Tablespoon black pepper


  1. Rough cut the oranges, lemons and red onion in half then thirds. Put about half of the wedges and all of the bay leaves onto the bottom of the dutch oven or large pot.
  2. Cut extra fat and excess skin off of the chicken. Remove the giblets from the inside of the cavity. Pat the chicken dry with paper towels. Coat with olive oil.
  3. Combine the gochugaru, ground clove, ground ginger, salt and black pepper together. Rub all over the chicken, including inside the cavity. Stuff the rest of the wedges, rosemary and thyme inside of the cavity. Lay the chicken on top of the wedges in the dutch oven.
  4. Cover the dutch oven with the lid and put into a 375°F for 1 hour and 30 minutes. Let cool for at least 15 minutes, and garnish with fresh oranges and rosemary sprigs.

- To make a gravy with the drippings, remove the chicken and toss the wedges and bay leaves on the bottom of the dutch oven. In the same pot, add a couple Tablespoons of rice flour and about 1 cup of vegetable broth. Whisk and heat on medium until bubbles start to form. Taste for seasoning.