Citrus and Cumin Roasted Chicken

Citrus and Cumin Roasted Chicken

Time: 2 hrs


  • 2 oranges, washed and cut into eighths
  • 2 limes, quartered
  • 1 (3 lb) chicken, washed and patted dry
  • 2 tablespoons ground cumin
  • kosher salt
  • fresh ground black pepper
  • 5 garlic cloves, peeled and crushed
  • 3 sprigs fresh oregano
  • 3 tablespoons oil
  • 1 cup chicken stock (more if needed)


  • 1 Preheat oven to 400 degrees.
  • 2 Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • 3 Rub chicken with juice of those wedges.
  • 4 Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • 5 Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • 6 Place a small roasting pan over high heat and add the oil.
  • 7 When the oil smokes, place the chicken, breast-side down in the pan.
  • 8 Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • 9 Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • 10 Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • 11 Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • 12 Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • 13 Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • 14 Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • 15 Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • 16 Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
Share on Google Plus

Brak komentarzy:

Prześlij komentarz