Originally posted August 17, 2011

roast chicken with cumin, honey & orange

roast chicken with cumin, honey & orange by joanie

This is a good recipe, even if you have kids. I worried that it would be too tangy for them, but the flavor was pretty mild and not too sweet. The chicken turned out perfectly done: moist and just past pink on the inside. I invited the lovely Laguanas over, and between the 4 kids and 3 adults (Kevin was away), the entire chicken was devoured. (Thanks, Sharky!)

Ingredients

  • Brine:
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 4-5 lb. chicken
  • Marinade:
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup honey
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
6 servings

Directions

Rinse and dry the chicken. Sprinkle with salt and pepper. Refrigerate for at least 1 hour.

Preheat oven to 400ยบ.

Whisk together orange juice, honey, cumin, salt, and pepper. Place chicken in a large skillet, and spoon all but 1/4 cup of liquid over all of it. (Don't forget the nether bits, in the folds of the wings and legs, and such!)

Place chicken in the oven on a low rack. Every 15 minutes, spoon accumulated juices back over the chicken and rotate. If the chicken browns too quickly, loosely cover with foil. If juices dry up, use reserved marinade.

After one hour, remove from oven and let rest.

After 10 minutes, carve and serve.

at least 2 hours

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Adapted from

Mark Bittman
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