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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!

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JessicaWabbit November 27, 2007

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)

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Luschka May 06, 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!

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kiwidutch March 20, 2007
Citrus and Cumin Roasted Chicken