Mojo Chicken

• 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

1. Pre-heat to 300 degrees
2. 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.
3. Bake for 3 hours, basting occasionally. Turn heat up to 400 degrees for the last 30 minutes

roaster, olive oil, cumin, kosher salt, oregano, garlic, lime juice, orange juice

Taken from www.epicurious.com/recipes/member/views/mojo-chicken-56c7c7fd215d75fa1ae8812f (may not work)