½ cup coarse or kosher salt
½ cup dark brown sugar, firmly packed
1 cup hot water
3 cups orange juice
3 cloves garlic, crushed
1 large onion, halved and thinly sliced
1 tablespoon ground cumin
¼ teaspoon black pepper
1 whole chicken, about 4 pounds
In a 3-quart glass bowl, combine salt, sugar, and hot water; stir to dissolve salt and sugar. Add orange juice, garlic, onion, cumin, and pepper; stir to combine. Place chicken, breast-side down in bowl. Cover and refrigerate overnight.
Preheat oven to 400°F. Remove half the sliced onions from the liquid and place them in the bottom of the roasting pan. Remove chicken, letting excess liquid drain. Place chicken on top of onions. Roast for 60 min. or until meat thermometer is 180°F when stuck in the thigh.
After roasting for 30 min., take aluminum foil and cover wingtips and similar places that brown too quickly. Remove chicken, tent with foil, let stand 10 min. before carving.
Recipes out of the Blond Box 