Roast Chicken with Cumin, Honey, and Orange

Yield: 4 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 27%
  • Fat: 8.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.9g
  • Protein: 31.2g
  • Carbohydrate: 19g
  • Fiber: 0.2g
  • Cholesterol: 95mg
  • Iron: 2.4mg
  • Sodium: 241mg
  • Calcium: 37mg

Ingredients

  • 1 (3-pound) roasting chicken
  • 1/4 cup honey
  • 1 1/2 tablespoons grated orange rind
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced

Preparation

  1. Preheat oven to 400°.
  2. Remove and discard giblets from the chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Combine honey and remaining ingredients. Rub honey mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken.
  4. Place chicken, breast side up, on a foil-lined broiler pan. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 400° for 30 minutes; cover loosely with foil. Bake an additional 40 minutes or until the thermometer registers 180°. Let stand for 10 minutes. Discard skin.
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