Prep 20 mins
Cook 1 hr 40 mins
The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.
- 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)
- Preheat oven to 400 degrees.
- Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
- Rub chicken with juice of those wedges.
- Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
- 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.
- Place a small roasting pan over high heat and add the oil.
- When the oil smokes, place the chicken, breast-side down in the pan.
- Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
- Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
- Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
- Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
- Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
- Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
- 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.
- Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
- Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
I made this for Thanksgiving since no one in my family is big on turkey. Great recipe. All the flavors are very different and yet they come together nicely. Thank you!
This is a fabulous, fabulous roast! I cooked this in an earthenware pot, so I followed the recipe to step 8, thn just popped the oranges, limes and garlic in next to the chicken and put it in the over for an hour. I then took the lid off and let it brown a bit further for a few extra minutes. The orange and lime flavours were infused all the way in to the chicken, not just the skin, which often happens, and although I don't usually have cumin because i don't like the smell, the taste was the perfect compliment. The fruity infusion was fantastic, and with some garic bread and a salad, this was a perfect, light, tasty Sunday lunch. I am going to freeze the stock for use in rice or couscous dishes later in the week, or even as a salad dressing. It was just THAT good. Thanks Mirj! This was a winner. (Reviewed for Spring PAC 2007)
WOW, what a difference cumin can add to a roast chook! DH made this for me and I forgot to pick oregano from my planters in my work office so used thyme instead on this, so please don't panic when you see Rosemary in the photo, it's only there to decorate since the thyme was used in the recipe itself and the chicken looked a little lonely all by itself on the plate LOL. DH said that the recipe was easy to follow and when I got home the house smelled wonderful of roasting herbs, meat and garlic. Yum ! Please see my rating system: 5 stars for a different taste that I actually like more and more and more I taste it. This is going into my handwritten cookbook for more frequesnt use. Thanks!