{
  "id": "CAT04-R03",
  "slug": "cat04-r03-citrus-garlic-roast-chicken",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r03-citrus-garlic-roast-chicken.html",
  "title": "Citrus-Garlic Roast Chicken",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 90,
  "total_time_minutes": 110,
  "primary_cooking_method": "OVEN",
  "primary_food": "chicken",
  "vegetarian": false,
  "allergens": [],
  "ingredients": [
    "4 pounds whole chicken",
    "2 oranges",
    "1 lime",
    "8 garlic cloves, minced",
    "3 tablespoons olive oil",
    "1 teaspoon ground cumin",
    "1 teaspoon dried oregano",
    "2 teaspoons salt",
    "1/2 teaspoon black pepper",
    "1 onion, cut into wedges"
  ],
  "directions": [
    "Heat the oven to 425°F. Scrub the oranges and lime under running water before zesting or cutting. Zest 1 orange and the lime, then juice them. Cut the second orange into wedges.",
    "Stir the zest, 2 tablespoons of the citrus juice, garlic, olive oil, cumin, oregano, salt, and pepper into a paste.",
    "Pat the chicken dry with paper towels — do not rinse raw chicken. Rub the paste all over the chicken and under the breast skin, then wash your hands.",
    "Tuck the orange wedges into the cavity. Scatter the onion in the pan, set the chicken on top breast side up, and pour the remaining citrus juice into the pan.",
    "Roast 70 to 80 minutes, until the skin is deep golden and the juices run clear.",
    "Check the thickest part of the thigh with an instant-read thermometer, not touching the bone. It must read 165°F; if not, roast 10 minutes more and check again.",
    "Rest the chicken 15 minutes, then carve and spoon the pan juices and onions over the pieces.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Do not rinse raw chicken; pat it dry and wash hands, boards, and surfaces after handling it. Roast until the thickest part of the thigh reaches 165°F. Scrub the citrus before zesting, and chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Roasting a whole chicken and checking doneness in the thickest part of the thigh.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}