Orange Cumin Oregano Roasted Chicken

Orange Cumin Oregano Roasted Chicken

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Gina Mindock


I wanted to try a new flavor combo and since my friend just came by with a bushel of oregano it got me to thinking what to do with it. Well, this chicken flavor combo exceeded my expectations. Also, I came up with a Chipotle Chocolate Sauce (which I posted)which I think will blend nicely with this. Like an Orange-Chocolate Chipotle Roasted Chicken. Maybe this was beginner's luck or something. Hope not because I am going to make this for my birthday dinner and serve with my chipotle chocolate sauce and I hope everyone else enjoys it too. (Inspired by my favorite movie, "Chocolate")


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20 Min
1 Hr 15 Min


  • 1 1/2 lb
    whole chicken (cleaned & sit uncovered in fridge for 8 hours)
  • 1/4 c
    sunflower oil
  • 4 clove
    chopped garlic
  • 2 tsp
    dried oregano
  • 2 Tbsp
  • 1/3 tsp
    sea salt
  • 1/3 tsp
    garlic powder
  • 1/3 tsp
    black pepper
  • 1/2 tsp
  • 1
    orange (half used for juice, half for stuffing cavity)
  • 1/3 c
    onion (large slices for stuffing cavity)
  • 1
    celery stalk - (chopped large, used to stuff cavity)

How to Make Orange Cumin Oregano Roasted Chicken


  1. Want a Very Crispy Skin every time then you need to prepare the whole chicken by thawing, cleaning (inside and out), pat dry with paper towel, then put in a large bowl and stick in refrigerator UNCOVERED at least 3 hours prior to baking. The refrigerator will pull the moisture right out of the skin. So it has to be uncovered. I like to have it in there at least 8 hours turning it a few times and draining any excess juices and re-dry chicken and bowl. (make sure no other items touch the chicken so put on top rack and give it plenty of room)
  2. Preheat over to 450 degrees.
  3. Use a shallow roasting pan lined with tin foil. Oil with a teaspoon or so the tin foil so the chicken doesn't stick. Then using a tablespoon of oil rub the whole outside of the chicken.
  4. Place chicken on pan, breat-side up, evenly stuff the chicken, between the skin and meat, with the raw garlic, dried oregano, and butter by gently making a couple slits between the meat and breast meat and slip in the ingredients then massage the chicken's skin till you are satisfied the ingredients are evenly distributed.
  5. stuff the inside of the chicken with the cut up orange, onions, and celery stalk.
  6. then pour the orange juice over the top of the chicken. Then sprinkle the chicken with the salt, garlic powder, black pepper, and cumin. (optional: sprinkle with cayenne pepper too).
  7. Place a few pats of butter on top of chicken.
  8. Over should be good and hot. Place chicken, uncovered, in the middle of the oven. (I cooked this in a medium size electric oven so please find your individual heat - Goal is to Flash brown the outside of the Chicken)
  9. Cook for 15 yo 30 minutes. (I baked my for 30 minutes since I think my over is not really heating to the level it should be) I eyeball the chicken and once the skin is browned, I turn the heat down to 350 degrees and bake for another 45 minutes.
  10. Once you turn down the oven and the skin is crispy you can start basting the chicken with the drippings. I also like to turn the pan so the chicken point in an opposite direction at least once.
  11. turn oven off after 45 minutes, leave chicken in the over, baste one more time, and let the chicken sit for 20 minutes.

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