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Orange Cumin Roast Chicken

Orange Cumin Roast Chicken for a Flavor-Packed Family Feast

This Orange Cumin Roast Chicken is a fragrant, comforting dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: DINNER
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken legs and thighs Juicy and tender cuts ideal for roasting.
  • 2 tablespoons olive oil Use extra virgin for enhanced flavor.
  • salt and pepper Essential seasonings; adjust to taste.
For the Aromatics
  • 4 cloves garlic Smashed; can substitute with garlic powder if needed.
  • 5 sprigs thyme Fresh herb for flavor; swap for dried thyme (1 teaspoon) if fresh is unavailable.
  • 1 large purple onion Sliced; adds sweetness and depth; substitute with yellow onion if needed.
For the Citrus Flavor
  • 1 large navel orange Sliced; adds sweetness and acidity.
  • 0.5 cup fresh orange juice Enhances citrus flavor; bottled juice works in a pinch.
For the Cooking Liquid
  • 2 cups chicken stock Low-sodium stock is recommended for better control over seasoning.
  • 1 tablespoon butter Adds richness; can be replaced with additional olive oil for a dairy-free option.
For the Spice
  • 1 tablespoon toasted cumin seeds Provides warmth and unique flavor.
  • 0.25 teaspoon red pepper flakes Adds heat; omit for a milder taste.

Equipment

  • ovenproof skillet

Method
 

How to Make Orange Cumin Roast Chicken
  1. Preheat your oven to 375°F (190°C).
  2. Generously season the chicken pieces with salt and pepper.
  3. In an ovenproof skillet, heat 2 tablespoons of olive oil over high heat.
  4. Carefully place the chicken skin-side down and sear until golden brown, about 5-7 minutes.
  5. Flip and sear for another 1-2 minutes, then remove the chicken to rest.
  6. Drain off any excess fat from the skillet and reduce the heat to medium-high.
  7. Add 1 tablespoon of toasted cumin seeds to the skillet and toast them lightly, stirring constantly.
  8. Insert 1 tablespoon of butter and smashed garlic cloves, cooking until fragrant, about 1 minute.
  9. Pour in 2 cups of chicken stock and ½ cup of fresh orange juice, bringing to a gentle simmer.
  10. Place the chicken back into the skillet, skin-side up, alongside the orange slices, red pepper flakes, thyme, and onion.
  11. Cover the skillet with a lid and bake for 60 minutes.
  12. Remove the lid and bake for an additional 15 minutes to allow the skin to crisp.
  13. Serve with a sprinkle of fresh parsley or thyme, accompanied by rice or vegetables.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 600mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 35mgCalcium: 30mgIron: 2mg

Notes

Always season the chicken thoroughly and use a meat thermometer to ensure it reaches 165°F (74°C).

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