Roasted Chicken with Orange, Honey, and Cumin
Servings 4
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.