This fragrantly marinated roast chicken with fork-tender potatoes will serve a crowd.
8 to 10 garlic cloves, minced
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tbsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup fresh lime or lemon juice
1/3 cup orange juice
8 1/2 lb. chicken pieces, well trimmed of fat
2 lb. potatoes, peeled and cut into 2- to 3-inch chunks
1. In a very large bowl, combine garlic, cumin, oregano, salt, and pepper and mix well. Add lime and orange juices and stir well. Add chicken pieces, turning them over so that they are well coated with marinade. Refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 400°F.
3. Divide chicken evenly between 2 large roasting pans or baking dishes. Place potatoes between chicken pieces and drizzle with any remaining marinade. Cover with foil and prick foil in two or three places with a knife tip. Bake for 1 hour 15 minutes.
4. Reduce temperature to 350°F and bake another 30 minutes. Uncover and bake 10 minutes.