Mojo Roast Chicken (Pollo Asado)

½ cup extra-virgin olive oil

1 ½ teaspoons ground cumin

1 ½ teaspoons kosher salt

½ teaspoon dried oregano

2 tablespoons minced garlic

3 tablespoons lime juice

3 tablespoons orange juice

1 (6 pound) whole chicken, cut into pieces

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.

Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.

Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).