Ingredients
8
8 servings
- •0.5 cup extra-virgin olive oil
- •1.5 teaspoons ground cumin
- •1.5 teaspoons kosher salt
- •0.5 teaspoon dried oregano
- •2 tablespoons minced garlic
- •3 tablespoons lime juice
- •3 tablespoons orange juice
- •1 (6 pound) whole chicken, cut into pieces
Instructions
- 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.
- Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
- 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).
Nutritional Facts
Per 8 servings
- Calories: 562
- Carbohydrate: 2g
- Fat: 40g
- Fiber: 0g
- Protein: 46g
- Sugar: 1g
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