Roasted Chicken with Cumin and Orange {Recipe}


  • 4 skin on chicken breasts
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 orange, zest and juice
  • 2 cloves fresh garlic, chopped
  • 3 tablespoons olive oil


  • Season the chicken breasts with plenty of salt and pepper on both sides then place them in a gallon sized resealable bag.
  • Whisk together the yogurt, cumin, smoked paprika, orange zest, juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1-3 hours.
  • Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it.
  • Remove the chicken from the marinade, wiping off any excess and preheat your oven to 400 degrees. Discard the marinade.
  • Place a large saute pan over medium heat. When the pan is hot, add the olive oil along with the chicken, skin side down.
  • Cook for about 2 minutes, until the skin is golden brown then flip the chicken and place the whole pan in the oven. Roast for 25-30 minutes until the chicken has finished cooking through. Remove the chicken from the oven and let it rest for 5 minutes.
  • Slice and serve. {Pictured above with creamless corn}

Recipe creator: Chef Michael Symon from The Chew and Food Network. Michael is Greek so he grew up with Greek yogurt being a staple in his kitchen. The above recipe contains a simple ingredient that not only cuts some of the fat, but adds a delicious creamy thick texture in recipes– Dannon Oikos Greek yogurt.

(Disclosure: Recipe was provided for me to share with my readers. I was not compensated for posting this recipe.)

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