How to make it

  • 1. Preheat oven to 400° F. (200° C.)
  • 2. Put a V rack in your roasting pan.
  • 3. Combine orange juice, zest, honey, cumin, sage, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
  • 4. Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken.
  • 5. Reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
  • 6. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 150to 160 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
  • The sides were a mixed green salad with a handful of Enoki mushrooms, baked potatoes, steamed cauliflower with blender hollandaise, and crusty bread. The plonk was a decent Chateau Cardboard from Aussie.

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was good "
    angelkiran ate it and said...
    taste recipe
    Was this review helpful? Yes Flag
    " It was good "
    angelkiran ate it and said...
    really good recipes :) thank you
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes