Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins
All your favourite flavours in one gorgeous dish – sweet and sour thanks to honey and orange plus the cumin and red pepper flakes add weights of warmth. Kick up your dinner tonight with this easy and delicious dish!
Ingredients
8 pieces of chicken (use legs and thighs)
2 tbsp olive oil
4 cloves garlic smashed
5 sprigs of thyme
1 large navel orange. sliced
2 c of chicken stock
1/2 c fresh orange juice
1 large purple onion sliced crossways
1 tbsp toasted cumin seeds
1 tbsp butter
1/4 tsp red pepper flakes add more for a spicy dish
salt and pepper
How to make Orange Cumin Roast Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In an ovenproof skillet with a lid, heat oil over high heat. Once the oil is hot, add the seasoned chicken (with salt and pepper) skin-side down. Cook for about a minute or two until golden brown, Take the chicken out, then drain excess grease from the skillet.
Step 3: Adjust the heat to medium-high. Add the cumin seeds to the skillet. Light toast the seeds and be careful not to burn them.
Step 4: Add in the butter and melt before adding in the garlic. Continue to cook for a minute more until soft.
Step 5: Pour the stock into the skillet followed by the orange juice. Bring to a simmer, deglazing the bottom of the skillet and mixing up the bits to the liquid. Continue to simmer for another 2 minutes.
Step 6: Add the chicken back to the skillet, skin-side up, then add the ranges, red pepper flakes, thyme, and onion. Cover the skillet and place in the preheated oven.
Step 7: Bake for about 60 minutes, remove the cover, then bake for another 15 minutes.
Step 8: Once done, take the skillet out of the oven. Season according to taste.
Step 9: Garnish the chicken with loads of parsley or fresh thyme and serve with rice, potatoes, or roasted vegetables. Enjoy!
Ingredients
- 8 pieces of chicken (use legs and thighs)
- 2 tbsp olive oil
- 4 cloves garlic smashed
- 5 sprigs of thyme
- 1 large navel orange. sliced
- 2 c of chicken stock
- 1/2 c fresh orange juice
- 1 large purple onion sliced crossways
- 1 tbsp toasted cumin seeds
- 1 tbsp butter
- 1/4 tsp red pepper flakes add more for a spicy dish
- salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: In an ovenproof skillet with a lid, heat oil over high heat. Once the oil is hot, add the seasoned chicken (with salt and pepper) skin-side down. Cook for about a minute or two until golden brown, Take the chicken out, then drain excess grease from the skillet.
Step 3: Adjust the heat to medium-high. Add the cumin seeds to the skillet. Light toast the seeds and be careful not to burn them.
Step 4: Add in the butter and melt before adding in the garlic. Continue to cook for a minute more until soft.
Step 5: Pour the stock into the skillet followed by the orange juice. Bring to a simmer, deglazing the bottom of the skillet and mixing up the bits to the liquid. Continue to simmer for another 2 minutes.
Step 6: Add the chicken back to the skillet, skin-side up, then add the ranges, red pepper flakes, thyme, and onion. Cover the skillet and place in the preheated oven.
Step 7: Bake for about 60 minutes, remove the cover, then bake for another 15 minutes.
Step 8: Once done, take the skillet out of the oven. Season according to taste.
Step 9: Garnish the chicken with loads of parsley or fresh thyme and serve with rice, potatoes, or roasted vegetables. Enjoy!
