Roast Chicken with Cumin, Honey and Orange

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This is another Cooking Light cookbook recipe that sounded like a really interesting combination of flavors that I knew I wanted to try right away. But as I was looking for a copy of the recipe online to share with you (found here), I saw that this “recipe” was all over – blogs, other recipe sites, cited on the New York Times, etc. So I have no idea where the original recipe came from but the flavors are incredibly complimentary.

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Roast Chicken with Cumin, Honey and Orange

Ingredients
  • 1 (3-pound) roasting chicken
  • 1/4 cup honey
  • 1 orange, rind grated, juiced (keep halves)
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced
Preparation

Preheat oven to 400°.

Remove and discard giblets from the chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine honey, orange rind, and spices. Rub honey mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Stuff orange halves in chicken cavity.

Place chicken, breast side up, on a foil-lined broiler pan. Pierce skin several times with a meat fork. Drizzle with orange juice. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 400° for 30 minutes; cover loosely with foil. Bake an additional 40 minutes or until the thermometer registers 180°. Let stand for 10 minutes.

PS – Wishing everyone a safe and Happy Thanksgiving! May your bellies be filled with good food and laughter!

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