Roasted Chicken with Orange, Honey, and Cumin

I adapted a roasted chicken with orange, honey, and cumin recipe from Mark Bittman. I followed his instructions, except I added a bit of garlic to the sauce and stuffed the bird with some cilantro, onion, and more garlic cloves for extra flavor. This chicken meat turned out moist and tender, while the skin was sticky and loaded with flavor. We all loved it – My son had seconds, and my daughter kept saying how much she liked it. This delicious whole-roasted chicken paired nicely with some garlic rice, a simple salad, and some dinner rolls.

Roasted Chicken with Orange, Honey, and Cumin

Ingredients:

• 4 lb. chicken, cleaned and insides removed
• Handful of cilantro
• ½ onion, sliced into chunks
• 3 cloves of garlic (for the cavity)
•  ¼ cup of fresh orange juice
• ¼ cup of honey
• 1 clove of garlic, minced
• 1 tsp cumin
• Sea salt and freshly cracked pepper, to taste

How to Make a Roasted Chicken with Orange, Honey, and Cumin:

Stuff the cavity of the cleaned chicken with cilantro, onion, and three cloves of garlic.

Combine the orange juice, honey, minced garlic, and cumin with a whisk until mixed well. Spoon most of the mixture over the chicken. Season with sea salt and freshly cracked pepper to taste.

Insert a meat thermometer in the thigh, making sure not to touch the bone.

Place in the oven and roast, basting the bird every 10 minutes with the pan juices. Reverse the pan and place it back into the oven. Repeat at least 4 times, basting every 10 minutes, and switching pan position each time.  Side Note: If the pan runs dry, use the reserved liquid to baste the chicken.

Cook until the chicken reaches 165-170 degrees, about 50-60 minutes.

Remove from the oven and let the chicken rest for at least 10 minutes before slicing and serving. Enjoy.

Roasted Chicken with Orange, Honey, and Cumin

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Prep Time: 10 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Roasting Pan with Roasting Rack
• Meat Thermometer

Ingredients

• 4 lb. chicken cleaned and insides removed
• Handful of cilantro
• ½ onion sliced into chunks
• 3 cloves of garlic for the cavity
• ¼ cup of fresh orange juice
• ¼ cup of honey
• 1 clove of garlic minced
• 1 tsp cumin
• Sea salt and freshly cracked pepper to taste

Instructions

• Preheat the oven to 400 degrees. Line a roasting rack with foil for easier cleanup.
• Stuff the cavity of the cleaned chicken with cilantro, onion, and three cloves of garlic.
• Combine the orange juice, honey, minced garlic, and cumin with a whisk until well mixed. Spoon most of the mixture over the chicken. Season with sea salt and freshly cracked pepper to taste.
• Insert a meat thermometer in the thigh, making sure not to touch the bone.
• Place in the oven and roast, basting the bird every 10 minutes with the pan juices. Reverse the pan and place it back into the oven. Repeat at least 4 times, basting every 10 minutes and switching pan position each time.  Side Note: If the pan runs dry, use the reserved liquid to baste the chicken.
• Cook until the chicken reaches 165-170 degrees, about 50-60 minutes.
• Remove from the oven and let the chicken rest for at least 10 minutes before slicing and serving. Enjoy.

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