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.
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.