• 1serving
  • 60minutes
  • 562calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1/2 cup extra-virgin olive oil

  2. 1 1/2 teaspoons ground cumin

  3. 1 1/2 teaspoons kosher salt

  4. 1/2 teaspoon dried oregano

  5. 2 tablespoons minced garlic

  6. 3 tablespoons lime juice

  7. 3 tablespoons orange juice

  8. 1 (6 pound) whole chicken, cut into pieces

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.

  2. Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.

  3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).


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