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Ingredients
1/2 Cup extra-virgin olive oil
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons kosher salt
1/2 Teaspoon dried oregano
2 Tablespoons minced garlic
3 Tablespoons lime juice
3 Tablespoons orange juice
1 (6 lb) Whole chicken, cut into pieces
Instructions
Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir.
Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
Preheat an oven to 375�F. Arrange the marinated chicken in a roasting pan. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour.
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180�F.