Orange Honey Cumin Chicken
Ingredients:
1⁄2 cup freshly squeezed orange juice
1⁄2 cup honey
3 Tablespoons olive oil
1 Tablespoon ground cumin
1 teaspoon orange zest
2 cloves garlic, minced
salt & freshly ground black pepper
3 pound whole chicken, giblets removed
1⁄2 cup honey
3 Tablespoons olive oil
1 Tablespoon ground cumin
1 teaspoon orange zest
2 cloves garlic, minced
salt & freshly ground black pepper
3 pound whole chicken, giblets removed
Directions:
Preheat oven to 400°F.
Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil.
Combine orange juice, honey, oil, cumin, orange zest, garlic, and salt & pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
Place chicken in oven, legs first, and roast for 10 minutes.
Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven.
Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155° to 165°F, remove chicken from oven, and baste one final time.
Let rest 5 minutes before serving.
Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil.
Combine orange juice, honey, oil, cumin, orange zest, garlic, and salt & pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
Place chicken in oven, legs first, and roast for 10 minutes.
Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven.
Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155° to 165°F, remove chicken from oven, and baste one final time.
Let rest 5 minutes before serving.
Notes:
While this recipe calls for a whole chicken, the sauce can be used as a marinade for any cuts of chicken you like. I use it on boneless, skinless thighs, but nothing says you can't use it on breasts, drumsticks or wings.
The sauce/marinade can be made ahead and refrigerated in an airtight container for a week, or frozen for two months.
The sauce/marinade can be made ahead and refrigerated in an airtight container for a week, or frozen for two months.