August 23rd, 2011 
Nancy
I shared before that I am trying to cook one locally pastured chicken per week. This week I tried a new recipe from the New York Times: Roast Chicken with Cumin, Honey and Orange.
This marinade is gooood! The orange and honey work perfectly together to make my sweet tooth happy, while the cumin gives a subtle savory taste.
This marinade is incredibley quick to throw together. I measured and mixed the three ingredients into a one cup liquid measuring cup so as not to dirty any more dishes than necessary.
My only complaint about this recipe is that the meat was not as flavorful and moist as I would have liked. Even though I separated the skin from the breast and poured the marinade underneath the skin, most of the flavor remained in the skin. Dipping the meat in the drippings cured that problem. Seriously, I could eat the meat with the drippings on it everyday. I really like this marinade!
I carmelized some vidalia onions (saute them until they become brown and soft) in the chicken drippings and whipped up some smashed potatoes.
I scooped some potatoes in a dish, topped with chicken and onions and covered with more drippings. Mmmm, good!
Update: I highly recommend making chicken stock with the leftover bones. You can read how here. I think the stock and leftover meat would be divine in this Bourbon Chicken Recipe.
Orange, Honey and Cumin Roasted Chicken
Ingredients:
- 1/2 cup Orange Juice
- 1/2 cup Honey
- 1 Tbsp Cumin
- Salt and Pepper
- 1 Whole Chicken or 4-5 pounds Chicken Parts
Directions:
- Preheat oven to 400 degrees.
- Combine orange juice, honey and cumin. Whisk until well blended.
- Place chicken (with giblets removed!) in a roasting pan. Pour marinade all over the chicken. Pour inside the bird. Loosen the skin around the breast by sliding your hand between the skin and breast. Pour some marinade in there.
- Bake for 20 minutes per pound, basting every 10-20 minutes. Let rest 15-20 minutes before carving.
You may also enjoy Rotisserie Chicken in the CrockPot, Lemon Herb Roasted Chicken in the CrockPot and Mojo Chicken in the CrockPot.
This post is part of Melt in Your Mouth Mondays, Mouthwatering Monday, Monday Mania, Mangia Monday, Make a Food”e” Friend, Mingle Monday, Weekend Gourmet Blog Carnival, Made By You Monday, This Weeks Cravings, Homemaker Monday, Hunk of Meat Monday, Hearth and Soul Hop, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tuesdays at the Table, $5 Dinner Challenge, Tip Me Tuesday, Tasty Tuesdays , Totally Tasty Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, {TITUS 2}SDAYS, Delicious Dishes, Gratituesday, Tea Party Tuesday, Let’s Do Brunch, Tuesday Tasty Tidbits, Traditional Tuesday, What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, What We’re Eating Wednesday, Show and Tell, Works for Me Wednesday, This Chick Cooks, Creative Juice, Foodie Wednesday, Healthy 2day, Inspired by You Wednesdays, Let’s Do Brunch, Cast Party Wednesday
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yum thanks for sharing!
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Love, Traci @ Ordinary Inspirations
http://www.ordinaryinspirations.blogspot.com
Stop by anytime!
Welcome Traci!
This looks like one I have to try. I wonder if you’d get more moisture and flavour in the chicken if you pierced an orange all over and placed it inside the cavity. I usually do that with my lemon roast chicken recipe and it’s lovely:
http://www.cravingfresh.com/2011/08/what-to-eat-wednesdays-easy-lemon-roast.html
I also try to eat free range chicken once a week/fortnight. I love using the leftovers for all sorts of other meals, and of course, cooking the carcass up to make chicken stock. Time to try a new recipe though, so this one looks like a goer. Thanks for sharing it.
That’s a great idea Emma! Thanks for sharing.
I love the sound of that marinade. I bet it would be good with meatballs also.
Thanks for sharing this with Let’s Do Brunch. Really a good contribution. I now have a new marinade.
Wow, this sounds so yummy! I love cumin, but usually see it in combination with other herbs, not by itself like this. I will definitely have to try it. And I’m jealous of your free-range chickens! I checked into the ones around here and they are not even close to affordable at this point:( One day!
I roast chickens pretty regularly too. It’s a very easy and economical way to prepare food! Thanks for the recipe – it’s always good to have new ideas for chicken dishes!
Thanks for stopping by Gina!
This sounds delicious, Nancy. I adore caramelized onions, the combination would be wonderful.
Thanks so much for linking this up this week to Made it on Monday!
http://www.larkscountryheart.com
What a GREAT recipe! Thanks for sharing it at Cast Party Wednesday. I hope you join me next week for another great party filled with amazing recipes!
Hi Nancy,
The glaze for you chicken looks so delicious. I just love that flavor combination and can’t wait to try it out on my next chicken. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
What a great combination of flavours – lovely spicy and sweet! Thank you for sharing this recipe with Let’s Do Brunch. Hope to see you there again tomorrow!
It’s only breakfast and you are totally making my mouth water.
Thank you so much for sharing it at Foodie Wednesday.
Thanks so much for stopping by What’s On the Menu Wednesday. I love the flavors in this. Thanks souch for sharing it.
[…] 1. Honey, Orange, and Cumin Roasted Chicken. (LOVED this, we made sure to sop up all the chicken in the wonderful flavorful juices at the bottom of the pan after baking. My boys ate the chicken plain, my husband ate his over rice, and I just filled up a couple corn tortillas with the chicken and added onions and guacamole. (Trader Joes has very cheap organic 3 ingredient corn tortillas.) 2. Rustic Lentil Soup (Liked this one. I made overnight simmered chicken stock with the chicken carcass from the night before. This recipe took a bit of time, because you had to soak the lentils overnight, simmer them all day and then of course all the vegetable peeling and chopping, but I made a HUGE batch and will probably freeze some for another day) 3. Basil Potato Salad and bun-less burgers with caramelized onions, mayo, and catchup (very simple, yet tasty) 4. Sweet and Sour Ribs and Asian Salad (will try this week) 5. Broiled Black Cod Salad with Blackberry Vinaigrette (will try this week) 6. Yellow Split Pea, Kale, and Italian Sausage Soup (will try this week) 7. “Catch” Day. I always set aside 1 night for leftovers or something quick. […]
I was looking for a good orange chicken recipe on Google and yours popped up. Thank you, thank you, thank you! This recipe is so easy and the flavor? To die for! I did tweak the recipe a bit by switching the honey out with agave and used freshly squeezed orange juice. I stuffed the squeezed oranges in the cavity and poured the marinade in the cavity, under the skin and on top. I cooked mine In the crockpot on high for about 3-4 hours (my crockpot runs high). I also cut up some potatoes and onions and placed those on the bottom of the pot with the chicken lying on top of them! So good!! This is definitely a keeper!!
Hi Meredith, Thank you so much for letting me know you enjoyed the recipe. I had kind of forgotten about this one. Thanks for the reminder! We will have it this week!