Citrus and Cumin Roasted Chicken
Infuse your dinner table with bold, aromatic flavors with this Citrus and Cumin Roasted Chicken recipe! Juicy, golden-brown, and beautifully seasoned, this whole roasted chicken is marinated in a zesty blend of fresh orange and lemon juice, earthy cumin, smoky paprika, and mashed garlic, delivering a perfect balance of rich and tangy notes with every bite. Stuffed with whole citrus halves and fragrant thyme sprigs, the chicken roasts to perfection, basted with its own flavorful juices for maximum moisture and taste. Ideal for family dinners or special occasions, this easy-to-follow recipe is ready in just over 90 minutes and pairs beautifully with roasted vegetables or a crisp green salad. Elevate your meal with this delicious twist on a classic roast chicken—bursting with bright citrus and warm spices!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 1 whole orange
- 1 whole lemon
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 4 pieces garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 pieces fresh thyme sprigs
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken inside and out under cold water, then pat it dry with paper towels. Place the chicken in a roasting pan.
Slice the orange and lemon in half. Squeeze the juice from one half of each fruit over the chicken. Reserve the other halves for later use.
In a small bowl, mix together the olive oil, ground cumin, paprika, minced garlic (mash the cloves), salt, and black pepper to form a rub.
Massage the spice rub all over the chicken, ensuring it is evenly coated. Be sure to rub it under the skin for extra flavor.
Stuff the cavity of the chicken with the reserved orange and lemon halves, as well as the thyme sprigs.
Tie the legs of the chicken together with kitchen twine and tuck the wings under the body.
Roast the chicken in the preheated oven for about 75-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
Every 30 minutes, baste the chicken with the juices from the bottom of the pan to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and cover loosely with foil. Let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted citrus slices and pan juices drizzled over the top for extra flavor.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
