Ingredients
- 1 whole chicken (3–4 lbs)
- 3 oranges (zest + juice)
- 1 lime (zest + juice)
- 1 lemon (juice only)
- 4 garlic cloves, crushed
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp honey or brown sugar (optional, for caramelization)
- 1 large onion, quartered
- 1 extra orange, sliced (for stuffing the cavity)
- Fresh cilantro or parsley for garnish
Instructions
In a bowl, whisk together the orange juice and zest, lime juice and zest, and lemon juice. Stir in the garlic, paprika, cumin, oregano, salt, pepper, olive oil, and honey. Coat the chicken generously with the marinade, making sure to cover both the exterior and the cavity. Stuff the cavity with orange slices and the quartered onion, then marinate for 2–4 hours (overnight for maximum flavor).
Preheat the oven to 400°F. Place the chicken breast-side up in a roasting pan and pour any remaining marinade over the top. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F at the thickest part. Baste the chicken with its pan juices every 20 minutes. For extra-crispy skin, increase the temperature to 450°F during the final 5–8 minutes.
Finish with a sprinkle of chopped cilantro or parsley.
Florida tip: Serve with coconut rice, roasted vegetables, or a fresh mango salad.