Displaying citrus and cumin roasted chicken recipe

Recipe: Citrus and Cumin Roasted Chicken

Time: 2 hours

2 navel oranges, washed and cut into eighths
2 limes, washed and quartered
1 3-pound chicken, washed and patted dry
2 tablespoons ground cumin
Kosher salt and ground black pepper
5 garlic cloves, crushed and peels removed
Several sprigs fresh oregano
3 tablespoons canola oil
1 cup chicken stock or low sodium canned broth, more if needed.

1. Heat oven to 400 degrees. Remove zest from two orange wedges and
two lime wedges, and reserve. Rub chicken with juice of those
wedges. Season entire chicken, including cavity, with cumin and
salt and pepper to taste. Inside cavity place the used orange and
lime wedges, plus 3 orange wedges, 3 lime wedges, 3 cloves garlic,
and 3 sprigs oregano.

2. Place a small roasting pan over high heat, and add oil. When oil
smokes, place chicken breast-side down in pan. Sear, rolling
slightly for even browning, until breast is golden brown, 4 to 5

3. Remove chicken from pan, slip a flat rack on bottom of pan, then
place chicken on rack, breast-side up. Add stock, remaining garlic
cloves and a couple more sprigs of oregano to pan. Squeeze juice
of seven orange wedges and remaining lime wedges into pan, adding
spent wedges to pan. Roast until chicken juices run clear when leg
is pierced near joint, about 1 hour 30 minutes. Check moisture in
pan a few times while cooking, adding chicken broth if pan juices
are drying up.

4. Transfer chicken to a warm platter, and allow to rest for 20
minutes before carving. Remove fruit wedges, oregano and garlic
from pan, then place pan juices in a small saucepan. Bring to a
simmer over medium heat, and adjust seasoning, adding more orange
juice from remaining wedges if desired. Remove from heat, and add
reserved zest. Carve chicken, and serve with sauce.

Yield: 2 servings.

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