Roast Chicken With Cumin, Honey And Orange
From elgourmand2 7 years agoIngredients
- • ½ cup freshly squeezed orange juice. shopping list
- • 1 tsp. orange zest. shopping list
- • ½ cup honey. shopping list
- • 1 Tbs. ground cumin. shopping list
- • 1 tsp. sage. shopping list
- • Salt and FG black pepper. shopping list
- • One 3-3½ lb. (1.5 kg.) free range chicken, giblets and excess fat removed. shopping list
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.
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Reviewed by 1 people-
really good recipes :) thank you
angelkiran in loved it -
taste recipe
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