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Citrus And Cumin Roasted Chicken

CITRUS AND CUMIN ROASTED CHICKEN

the orange and cumin flavors give this chicken a real mediterranean feel. try to find fresh oregano, it just doesn't work with the powdery dry stuff. if you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Time: 120 minutes

Steps:

  • preheat oven to 400 degrees
  • remove the zest from 2 orange wedges and 2 lime wedges and set aside
  • rub chicken with juice of those wedges
  • season the entire chicken , including the cavity , with the cumin , salt and pepper to taste
  • inside the cavity , place the used orange and lime wedges , plus 3 orange wedges , 3 lime wedges , 2 cloves of garlic and 3 sprigs of oregano
  • place a small roasting pan over high heat and add the oil
  • when the oil smokes , place the chicken , breast-side down in the pan
  • sear , rolling slightly for even browning , until the breast is golden brown , about 4 to 5 minutes
  • remove the chicken from the pan , slip a flat rack on bottom of pan , then place the chicken on the rack , breast-side up
  • add the stock , remaining garlic cloves and a couple more sprigs of oregano to the pan
  • squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan , adding the juiced wedges to the pan as well
  • roast until the chicken juices run clear when the leg is pieced near the joint , about 1 hour and 30 minutes
  • check the moisture in the pan a few times while cooking , adding chicken broth if the pan juices are drying up
  • transfer chicken to a warm platter , and allow it to rest for 20 minutes before carving
  • remove the fruit wedges , oregano and garlic from the pan , then place the pan juices in a small saucepan
  • bring to a simmer over medium heat , taste and adjust seasoning , adding more orange juice from the remaining wedges if desired
  • remove from heat and add the reserved zest
  • carve the chicken and serve with the sauce


citrus and cumin roasted chicken image

Number Of Ingredients: 10

Ingredients:

  1. oranges
  2. limes
  3. chicken
  4. ground cumin
  5. kosher salt
  6. fresh ground black pepper
  7. garlic cloves
  8. fresh oregano
  9. oil
  10. chicken stock


CITRUS AND CUMIN ROASTED CHICKEN

The orange and cumin flavors give this chicken a real Mediterranean feel. Try to find fresh oregano, it just doesn't work with the powdery dry stuff. If you can't get oregano sprigs, go for thyme or tarragon, but always use fresh.

Recipe From food.com

Provided by Mirj2338

Time 2h

Yield 4 serving(s)

Steps:

  • Preheat oven to 400 degrees.
  • Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
  • Rub chicken with juice of those wedges.
  • Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
  • Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
  • Place a small roasting pan over high heat and add the oil.
  • When the oil smokes, place the chicken, breast-side down in the pan.
  • Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
  • Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
  • Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
  • Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
  • Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
  • Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
  • Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
  • Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
  • Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.


Citrus and Cumin Roasted Chicken image

Number Of Ingredients: 10

Ingredients:

  • 2 oranges, washed and cut into eighths
  • 2 limes, quartered
  • 1 (3 lb) chicken, washed and patted dry
  • 2 tablespoons ground cumin
  • kosher salt
  • fresh ground black pepper
  • 5 garlic cloves, peeled and crushed
  • 3 sprigs fresh oregano
  • 3 tablespoons oil
  • 1 cup chicken stock (more if needed)


CITRUS-SPICED ROAST CHICKEN

I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h20m

Yield 6 servings.

Steps:

  • Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.


Citrus-Spiced Roast Chicken image

Number Of Ingredients: 6

Ingredients:

  • 3 tablespoons orange marmalade
  • 4-1/2 teaspoons chopped chipotle peppers in adobo sauce
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1 broiler/fryer chicken (4 pounds)


CITRUS-HERB ROAST CHICKEN

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 2h25m

Yield 8 servings.

Steps:

  • Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.


Citrus-Herb Roast Chicken image

Number Of Ingredients: 13

Ingredients:

  • 6 garlic cloves
  • 1 roasting chicken (6 to 7 pounds)
  • 3 pounds baby red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 4 fresh thyme sprigs
  • 4 fresh dill sprigs
  • 2 fresh rosemary sprigs
  • 1 medium lemon
  • 1 small navel orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken broth, warmed
  • 6 green onions, cut into 2-inch pieces


CITRUS-GARLIC ROASTED CHICKEN

Recipe From foodnetwork.com

Provided by Claire Robinson

Time 1h35m

Yield 4 to 6 servings

Steps:

  • Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
  • Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
  • Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.


Citrus-Garlic Roasted Chicken image

Number Of Ingredients: 8

Ingredients:

  • 4 large bone-in, skin on chicken breasts, about 3 pounds
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange
  • 2 limes, 1 zested, both juiced
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper


GARLIC AND CITRUS CHICKEN

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Time 2h5m

Yield 6 servings

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.


Garlic and Citrus Chicken image

Number Of Ingredients: 11

Ingredients:

  • 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
  • Salt and freshly ground black pepper
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
  • 2 (14-ounce) cans reduced-sodium chicken broth
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • Kitchen string or butcher twine


ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES

Recipe From epicurious.com

Provided by Marlena Spieler

Yield Makes 4 servings

Steps:

  • Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
  • Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
  • Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.


Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes image

Number Of Ingredients: 19

Ingredients:

  • 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
  • 8 large skinless chicken thighs with bones
  • 2 tablespoons (or more) fresh lime juice, divided
  • 1/3 cup fresh orange juice
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup low-salt chicken broth
  • 2 tablespoons coarsely chopped fresh cilantro, divided
  • 1 tablespoon coarsely chopped fresh parsley
  • 50 olives (preferably mixed colors and sizes)
  • Ingredient info: Smoked paprika is available at many supermarkets, at specialty foods stores, and from latienda.com.
  • Equipment tip:
  • A heavy-duty rimmed baking sheet, a.k.a. half sheet pan or jelly roll pan (12x17 inches), is ideal for roasting the chicken thighs and lots of other foods. The low rim allows for efficient roasting, and this sturdy pan won't buckle at high heat.Try Chicago Metallic's large jelly roll pan ($16 at target.com).


ROAST CHICKEN WITH LEMON AND ZA'ATAR

This plump and juicy roast chicken benefits from tenderizing in a yogurt-lemon-garlic marinade for as long as 24 hours, but if you don't have a lot of time, slathering it with the mixture before sliding it into the oven will still add flavor, and give the spices something to stick to. Za'atar, a Middle Eastern herb-and-spice blend, can still be hard to find in the supermarket, so make your own by combining sumac, sesame seeds, thyme, coriander, oregano and cumin. You can buy sumac, a garnet-colored lemony spice, in Middle Eastern markets or online, but the rest of the ingredients are most likely already on your spice rack, and leaving out one or two of them is perfectly O.K. If you have a premade za'atar blend on hand, you'll need about 1/2 cup to coat the chicken.

Recipe From cooking.nytimes.com

Provided by Susan Spungen

Time 4h

Yield 4 servings

Steps:

  • In a shallow bowl, stir together yogurt, zest and juice of 1 lemon, garlic and 2 tablespoons olive oil. Season the chicken inside and out with 1 teaspoon each salt and pepper. Add the chicken to the bowl and coat with the yogurt mixture inside and out. Cover and refrigerate until cooking, up to 24 hours.
  • Heat oven to 400 degrees. Make the za'atar: In a small bowl, mix sesame seeds, sumac (if using), thyme, coriander, oregano, cumin and 1 tablespoon salt. Remove chicken from marinade and gently scrape off excess yogurt while leaving a nice coating. Transfer chicken to a sheet of parchment or wax paper. Coat chicken all over with the za'atar blend. Scrape up any spices that fall off and pack them on. Drizzle with remaining tablespoon oil and pat gently.
  • Put 1 lemon half in the cavity of the bird. Tie legs together using butcher's twine, if desired, and place chicken in a small roasting pan. Arrange remaining 3 lemon halves and shallots cut-sides down in the pan surrounding the chicken. Add 1/4 cup water to the pan and roast on the middle rack for 30 minutes.
  • Reduce the oven temperature to 350 degrees, gently baste the chicken and add another 1/4 cup water. Roast for an additional 60 to 75 minutes, rotating the pan periodically. Turn the lemon and shallots occasionally, basting once or twice and add 1/4 cup water whenever the pan juices dry out. Cook until until the legs wiggle easily and the chicken reaches an internal temperature of 165 degrees.
  • Let chicken rest 10 to 15 minutes before carving. Pour the pan juices (add a few tablespoons of water first, if they are very reduced) into a small gravy boat, degreasing or skimming some fat, if desired. Serve the chicken with the juices and the roasted shallots.


Roast Chicken With Lemon and Za'atar image

Number Of Ingredients: 13

Ingredients:

  • 1 cup plain full- or reduced-fat Greek yogurt
  • 3 lemons (1 lemon zested and juiced; 2 lemons, halved)
  • 2 large garlic cloves, finely grated
  • 3 tablespoons olive oil
  • 1 (4- to 5-pound) whole chicken
  • Kosher salt and black pepper
  • 2 tablespoons toasted white sesame seeds (see Tip)
  • 2 tablespoons sumac (optional)
  • 1 tablespoon dried thyme
  • 1 tablespoon ground coriander
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 3 medium shallots, peeled and halved lengthwise


CHICKEN WITH LEMON, CUMIN, AND MINT

Recipe From epicurious.com

Provided by Lori Longbotham

Yield Makes 4 servings

Steps:

  • 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
  • 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
  • 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
  • To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.


Chicken with Lemon, Cumin, and Mint image

Number Of Ingredients: 12

Ingredients:

  • Zest of 1 lemon, removed with a vegetable peeler
  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • 1/3 cup lemon oil or olive oil
  • 2 tablespoons finely shredded fresh mint leaves
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika, preferably hot
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 chicken wings, bony tips removed and discarded
  • 4 boneless chicken thighs, halved lengthwise
  • Lemon wedges for serving


CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Time 30m

Yield 4 servings

Steps:



Chicken Thighs With Cumin, Cayenne and Citrus image

Number Of Ingredients: 12

Ingredients:

  • 4 cloves garlic, peeled
  • 1 small onion, quartered
  • 1 tablespoon fresh oregano, or 1 teaspoon dried
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne, or to taste
  • Pinch ground cloves
  • Salt and pepper
  • 1 tablespoon peanut or other oil
  • 2 tablespoons orange juice, preferably freshly squeezed
  • 2 tablespoons freshly squeezed lime juice
  • About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
  • Chopped cilantro for garnish


CITRUS CHICKEN WITH ROASTED CORN RELISH

Make and share this Citrus Chicken with Roasted Corn Relish recipe from Food.com.

Recipe From food.com

Provided by Mimi Bobeck

Time 1h20m

Yield 4 serving(s)

Steps:

  • Place chicken in a heavy-duty, zip-top plastic bag.
  • Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
  • Seal bag, and shake until chicken is well coated.
  • Marinate in refrigerator 1 hour, turning bag occasionally.
  • Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
  • Remove chicken from marinade, discarding marinade.
  • Sprinkle chicken with cumin mixture.
  • Coat rack of a broiler pan with cooking spray.
  • Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
  • Turn chicken, and broil 15 additional minutes or until done.
  • Set chicken aside, and keep warm.
  • Coat a large nonstick skillet with cooking spray.
  • Place skillet over medium-high heat until hot.
  • Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
  • Spoon corn evenly onto individual serving plates; top each serving with chicken.
  • Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
  • Garnish with cilantro sprigs, if desired.


Citrus Chicken with Roasted Corn Relish image

Number Of Ingredients: 13

Ingredients:

  • 4 skinless chicken breast halves
  • 2/3 cup fresh lime juice, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper, divided
  • olive oil flavored cooking spray
  • 16 ounces frozen corn kernels
  • 1 cup red bell pepper, chopped
  • 1 cup onion, chopped
  • 1 pinch brown sugar
  • 2 tablespoons fresh cilantro, chopped
  • fresh cilantro stem


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