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- Whole roast chicken
A citrus spice marinade is made from olive oil, cumin, salt, oregano, garlic, lime juice and orange juice. Serve with mashed potatoes or in sandwiches.
56 people made this
IngredientsMakes: 1 whole chicken
- 125ml extra-virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon dried oregano
- 2 tablespoons finely chopped garlic
- 3 tablespoons lime juice
- 3 tablespoons orange juice
- 1 (2.7kg) whole chicken, cut into pieces
MethodPrep:10min ›Cook:1hr ›Extra time:4hr marinating › Ready in:5hr10min
- Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
- Preheat an oven to 190 C / Gas 5. Arrange the marinated chicken in a roasting tin.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C.
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Reviews & ratingsAverage global rating:(70)
Reviews in English (51)
Lovely flavour and enoyed by whole family-19 Feb 2011
by mariasol
I made this recipe and used a whole chicken instead of chicken parts. A visiting friend commented that the smell of the marinade was savory and made her hungry. The chicken marinaded for about five hours and that was enough to suffuse much of the meat with garlicky-sweet flavor. The browned bits of seasonings on the skin was a big plus. This fed my family, including picky children, without any complaint, only compliment! I did serve with rice, but could see how with mashed potatoes and turning the pan drippings into gravy it would've been excellent too.-25 Sep 2009
by Dianemwj
We thought this was pretty good. I cut back on the cumin a bit and added a little chile powder and cayenne pepper. I don't think it needed quite so much oil. It was a bit greasy. When I make this again, I'll use less. Thanks for the recipe!-28 Sep 2009
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