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Description
The earthy flavor of cumin complements the orange in a seasoning paste that coats chicken. High-heat oven roasting creates a tender, juicy chicken that is crisp on the outside.
Ingredients
US|METRIC
8 SERVINGS
- 3 lb. bone-in chicken parts
- 2 medium oranges
- 1 Tbsp. oil
- 1 Tbsp. McCormick Cumin Seed
- 2 tsp. McCormick Cumin (Ground)
- 1 tsp. McCormick Garlic Powder
- 1 tsp. salt
- 1/2 tsp. McCormick Black Pepper (Ground)
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Directions
- Preheat oven to 425°F. Rinse and pat dry chicken. Trim excess fat. Grate peel from oranges (about 1 tablespoon). Squeeze 1 tablespoon juice from orange into small bowl. Add remaining ingredients; stir until mixture forms a paste.
- Coat chicken pieces evenly with seasoning paste. Arrange chicken, skin-side up, in large shallow baking pan sprayed with no stick cooking spray. Thinly slice orange halves and place over chicken.
- Bake 40 minutes or until chicken is cooked through.
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