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1
Preheat oven to 400 degrees.
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2
Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
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3
Rub chicken with juice of those wedges.
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4
Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
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5
Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
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6
Place a small roasting pan over high heat and add the oil.
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7
When the oil smokes, place the chicken, breast-side down in the pan.
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8
Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
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9
Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
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10
Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
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11
Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
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12
Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
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13
Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
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14
Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
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15
Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
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16
Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
