Directions:
- Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
- Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2082.39 Kcal (8719 kJ) | ||
| Calories from fat | 1684.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 187.21g | 288% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 3509.48mg | 146% | |
| Potassium | 1135.39mg | 24% | |
| Total Carbs | 15.62g | 5% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 83.72g | 167% | |
| Vitamin C | 56.2mg | 94% | |
| Iron | 7.1mg | 40% | |
| Calcium | 129.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 300.77 Kcal (1259 kJ) | ||
| Calories from fat | 243.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.04g | 288% | |
|---|---|---|---|
| Cholesterol | 58.95mg | 136% | |
| Sodium | 506.9mg | 146% | |
| Potassium | 163.99mg | 24% | |
| Total Carbs | 2.26g | 5% | |
| Sugars | 0.71g | 20% | |
| Dietary Fiber | 0.13g | 4% | |
| Protein | 12.09g | 167% | |
| Vitamin C | 8.1mg | 94% | |
| Iron | 1mg | 40% | |
| Calcium | 18.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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