Ingredients:

  • 1 whole Colombian Wyandotte chicken (about 4-5 lbs or 1.8-2.3 kg)
  • 1/4 cup (60 mL) fresh lime juice (about 2 limes)
  • 1/4 cup (60 mL) fresh orange juice (about 1 orange)
  • 4 cloves garlic, minced
  • 1 tablespoon (15 mL) olive oil
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) ground cumin
  • 1 teaspoon (5 g) dried oregano
  • Salt and black pepper, to taste
  • Fresh herbs (e.g., thyme or parsley, for garnish)
  • Lime and orange wedges, for serving

Instructions:

  1. In a large bowl, whisk together lime juice, orange juice, minced garlic, olive oil, brown sugar, smoked paprika, cumin, oregano, salt, and pepper.
  2. Place the chicken in the bowl or a large resealable plastic bag. Pour the marinade over the chicken, ensuring even coating. Seal and refrigerate for at least 2 hours (or overnight for maximum flavor).
  3. Preheat the oven to 375°F (190°C).
  4. Remove the chicken from the marinade; discard leftover marinade. Place the chicken in the roasting pan, breast side up.
  5. Roast in the preheated oven for about 1 hour and 15 minutes. Check for doneness with a meat thermometer; chicken should reach an internal temperature of 165°F (74°C). Baste halfway through cooking with pan juices to keep it moist.
  6. Remove from oven and let rest for 10-15 minutes before carving.
  7. Garnish with fresh herbs and serve with lime and orange wedges.