I had a chicken that needed to be roasted and luckily it was a cool day so I could do it without overheating the house. I went in search of a recipe online and I found this Mark Bittman recipe that sounded perfect. I followed his instructions except I added a bit of garlic to the sauce and I also stuffed the bird with a bit of cilantro, onion, and more garlic cloves for extra flavor. This chicken meat turned out moist and tender while the skin was sticky and loaded with flavor. We all loved it – My son had seconds and my daughter kept saying how much she liked it.Roasted Chicken with Orange, Honey, and Cumin: Adapted recipe by For the Love of Cooking.net Original recipe by Mark Bittman
- 4 lb chicken, cleaned and insides removed
- Handful of cilantro
- 1/2 sweet onion, sliced into chunks
- 3 cloves of garlic (for the cavity)
- 1/4 cup of fresh orange juice
- 1/4 cup of honey
- 1 clove of garlic, minced
- 1 tsp cumin
- Sea salt and freshly cracked pepper, to taste
Stuff the cavity of the cleaned chicken with cilantro, onion, and three cloves of garlic. Combine the orange juice, honey, minced garlic, and cumin together with a whisk until mixed well. Spoon most of the mixture over the chicken. Season with sea salt and freshly cracked pepper, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch bone.
Place into the oven and roast. Baste the bird every 10 minutes with the pan juices. Reverse the pan and place back into the oven. Repeat at least 4 times, basting every 10 minutes, and switching pan position each time. If the pan runs dry, use the reserved liquid to baste the chicken with. Cook until the chicken reaches 180 degrees (or whatever your thermometer recommends). Remove from the oven and let the chicken rest for at least 10 minutes before slicing and serving. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net