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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.
3 pounds bone-in chicken parts
2 medium oranges
1 tablespoon oil
1 tablespoon McCormick® Cumin Seed
2 teaspoons McCormick® Cumin, Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
1/2 teaspoon McCormick® Black Pepper, Ground
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.
(Amount per serving)