Preheat your oven to 375°F (190°C). This is essential for achieving that perfectly roasted chicken with crispy skin.

Season the chicken generously with salt and pepper. This not only enhances flavor but also helps create a deliciously golden crust when cooked.

Heat olive oil in an ovenproof skillet over high heat. Add the chicken skin-side down and cook until golden brown, about 5-7 minutes. Flip the chicken and cook for another 1-2 minutes before removing it from the skillet.

Drain excess fat from the skillet. Reduce the heat to medium-high and add toasted cumin seeds; toast them lightly for about 1 minute until fragrant.

Melt the butter in the skillet. Add the smashed garlic, stirring until softened—this should take about 1 minute, filling your kitchen with an enticing aroma.

Combine chicken stock and fresh orange juice in the skillet; bring the mixture to a simmer, scraping up any browned bits. Let it simmer for 2 minutes for intense flavor.

Return the chicken to the skillet, skin side up. Add orange slices, red pepper flakes, thyme, and sliced purple onion. This colorful mix will add both flavor and lovely presentation.

Cover the skillet with a lid, transfer it to the oven, and bake for 60 minutes. After that, remove the lid and bake an additional 15 minutes until the chicken is tender and the skin is beautifully browned.

Garnish with fresh parsley or thyme before serving with your choice of rice, potatoes, or roasted vegetables for a complete meal.