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Roast Chicken With Cumin, Honey and

Orange
By Mar k Bittman

Y I EL D 4 serv ings

T I ME 1 hour

IN G R EDIEN T S

cup freshly squeezed orange


juice
cup honey
1 tablespoon ground cumin
Salt and freshly ground black
pepper
1 3-pound chicken, giblets and
excess fat removed

P R EP A R A T IO N

Step 1
Preheat ov en to 400 degrees. Use a nonstick roasting pan,
or line a roasting pan with a double lay er of aluminum foil.
Combine orange juice, honey , cumin, salt and pepper in
bowl, and whisk until smooth. Place chicken in pan, and
spoon all but 1/4 cup of liquid ov er all of it.
Step 2
Place chicken in ov en, legs first, and roast for 10 minutes.
Spoon accumulated juices back ov er chicken, rev erse pan
back to front, and return to ov en. Repeat four times, basting
ev ery 10 minutes and switching pan position each time. If
chicken browns too quickly , lower heat a bit. If juices dry
up, use reserv ed liquid and 1 or 2 tablespoons of water or
orange juice.
Step 3
After 50 minutes of roasting, insert an instant-read
thermometer into a thigh; when it reads 155 to 165 degrees,
remov e chicken from ov en, and baste one final time. Let rest
5 minutes before serv ing.

PRIV A T E N OT ES

Leav e a Priv ate Note on this recipe and see it here.