Ingredients
4-6 pounds Whole fryer or roaster
1/2 cup Olive oil
1 1/2 teaspoon cumin
1 1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
Preparation
Pre-heat to 300 degrees
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.
Bake for 3 hours, basting occasionally. Turn heat up to 400 degrees for the last 30 minutes
