Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Mojo Roast Chicken

4.6
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
330 min
SERVINGS
8 servings
Cuban Mexican
Mojo Roast Chicken
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons minced garlic
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 1 (6 pound) whole chicken, cut into pieces
Instructions
1
Heat a generous amount of olive oil in a compact saucepan over elevated heat until it reaches an extremely high temperature. Simultaneously, combine cumin, salt, oregano, and garlic in a heat-resistant container to form a uniform paste through vigorous mixing.
2
Immediately take the saucepan off the heat source and blend in the paste; permit it to cool slightly. Introduce lime juice and orange juice into the mixture, stirring until well combined.
3
Place chicken in a spacious resealable bag; pour in the marinade and vigorously shake until the chicken is evenly coated. Store the chicken in the refrigerator for at least 4 hours, or overnight.
4
Preheat your oven to a moderate temperature of 375 degrees F (190 degrees C).
5
Carefully remove the chicken from the marinade and shake off any excess. Discard the remaining marinade, then position the chicken in a roasting pan.
6
Place the chicken in the preheated oven and bake until it reaches a satisfactory level of doneness, indicated by the absence of pink coloration at the bone and clear running juices, approximately 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).