Recipe Details
Ingredients
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½cupextra-virgin olive oil
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1 ½teaspoonsground cumin
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1 ½teaspoonskosher salt
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½teaspoondried oregano
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2tablespoonsminced garlic
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3tablespoonslime juice
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3tablespoonsorange juice
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1(6 pound)whole chicken, cut into pieces
Cooking Directions
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Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
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Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
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Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
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Preheat the oven to 375 degrees F (190 degrees C).
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Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
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Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories562 | |
% Daily Value * | |
Total Fat 40g |
51% |
Saturated Fat 9g |
46% |
Cholesterol 146mg |
49% |
Sodium 501mg |
22% |
Total Carbohydrate 2g |
1% |
Dietary Fiber 0g |
1% |
Total Sugars 1g |
|
Protein 46g |
92% |
Vitamin C 5mg |
6% |
Calcium 33mg |
3% |
Iron 3mg |
16% |
Potassium 439mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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