Orange Cumin Oregano Roasted Chicken

Orange Cumin Oregano Roasted Chicken Recipe

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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


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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
orange (half used for juice, half for stuffing cavity)
1/3 c
onion (large slices for stuffing cavity)
celery stalk - (chopped large, used to stuff cavity)

How to Make Orange Cumin Oregano Roasted Chicken


  • 1Want 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)
  • 2Preheat over to 450 degrees.
  • 3Use 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.
  • 4Place 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.
  • 5stuff the inside of the chicken with the cut up orange, onions, and celery stalk.
  • 6then 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).
  • 7Place a few pats of butter on top of chicken.
  • 8Over 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)
  • 9Cook 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.
  • 10Once 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.
  • 11turn 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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