Dutch oven roasted chicken
Brine/Marinate over night in orange juice, lemon juice, sky sauce, water, ginger, sugar, 2% salt.
In dutch oven, base of sliced onion, stuff chicken with onion, orange and lemon slices, rosemary and thyme. Spread butter under skin and over
Roast for 15 minutes 475F and reduce oven to 350F. Roast until internal temperature of 165F about 20 min per pound)
Served with couscous.