Michael Symons Roasted Chicken With Cumin And Orange Recipe 455

MICHAEL SYMON'S ROASTED CHICKEN WITH CUMIN AND ORANGE

Steps:

• Season the chicken breasts with plenty of salt and pepper on both sides then place them in a gallon sized re-sealable bag.
• Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, cumin, smoked paprika, orange zest and juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1 hour or up to 3.
• Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it.
• Remove the chicken from the marinade, wiping off any excess and preheat your oven to 400 degrees. Discard the marinade.
• Place a large sauté pan over medium heat. When the pan is hot, add the olive oil along with the chicken, skin side down.
• Cook for about 2 minutes, until the skin is golden brown then flip the chicken and place the whole pan in the oven. Roast for 25-30 minutes until the chicken has finished cooking through. Remove the chicken from the oven and let it rest for 5 minutes.

CITRUS AND CUMIN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
• Rub chicken with juice of those wedges.
• Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
• Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
• Place a small roasting pan over high heat and add the oil.
• When the oil smokes, place the chicken, breast-side down in the pan.
• Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
• Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
• Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
• Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
• Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
• Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
• Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
• Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
• Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.