Prep Time: 10 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 25 mins
Enjoy a Jamaican-style dinner at home with this easy-to-make and super flavorful Orange Cumin Roast Chicken. It has the perfect combination of sweet and sour from the orange and honey and tons of warmth because of the cumin and red pepper flakes. No wonder my family is obsessed with this wonderful dish!
Ingredients
8 pieces of chicken I used 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: With salt and pepper, season the chicken. Then, in an ovenproof skillet with a lid, heat the oil over high heat. Once the oil is hot, add the chicken to the skillet skin side down, and sear until golden brown. Flip and cook the other side of the chicken for another minute or two. Set the chicken aside when done and drain the excess grease from the skillet.
Step 3: Adjust the heat to medium-high. To the same skillet, add the cumin seeds and lightly toast, being very careful not to burn the seeds. Add in the butter, once melted add in the garlic. Continue to cook for about a minute until the garlic has softened. Pour in the stock and the orange juice. Bring the mixture to a simmer, deglaze the bottom of the pan, and continue to simmer for 2 minutes more.
Step 4: Add the chicken back to the skillet skin side up followed by the oranges, red pepper flakes, thyme, and onion. Cover the skillet, shift into the preheated oven, and bake for about 60 minutes. Uncover and continue to bake for 15 minutes more until the chicken is tender. This will add colour to the skin of the chicken.
Step 5: Take the chicken out from the oven when done. To taste, season with salt and pepper. Before serving, garnish with parsley or fresh thyme. Enjoy with rice, potatoes, or roasted vegetables.
Ingredients
- 8 pieces of chicken I used 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: With salt and pepper, season the chicken. Then, in an ovenproof skillet with a lid, heat the oil over high heat. Once the oil is hot, add the chicken to the skillet skin side down, and sear until golden brown. Flip and cook the other side of the chicken for another minute or two. Set the chicken aside when done and drain the excess grease from the skillet.
Step 3: Adjust the heat to medium-high. To the same skillet, add the cumin seeds and lightly toast, being very careful not to burn the seeds. Add in the butter, once melted add in the garlic. Continue to cook for about a minute until the garlic has softened. Pour in the stock and the orange juice. Bring the mixture to a simmer, deglaze the bottom of the pan, and continue to simmer for 2 minutes more.
Step 4: Add the chicken back to the skillet skin side up followed by the oranges, red pepper flakes, thyme, and onion. Cover the skillet, shift into the preheated oven, and bake for about 60 minutes. Uncover and continue to bake for 15 minutes more until the chicken is tender. This will add colour to the skin of the chicken.
Step 5: Take the chicken out from the oven when done. To taste, season with salt and pepper. Before serving, garnish with parsley or fresh thyme. Enjoy with rice, potatoes, or roasted vegetables.
