If you aren't familiar with achiote, it lends dishes that earthy flavor familiar to a number of southwestern dishes. The distinct spice plays a defining role in this fabulous chicken dish that is dripping with flavor.
Ingredients
For 0004 Person(s)
Recipe
57 grams achiote paste
1/2 cup(s) lime juice
1/2 teaspoon(s) cumin
3garlic cloves minced
2 tablespoon(s) vinegar
1/2 tablespoon(s) salt
1/2 tablespoon(s) pepper
1onions, peeled
1head garlic
1orange, peeled
48 ounce(s) chicken, brined
Directions
Combine the achiote paste, lime juice, garlic cloves, vinegar, cumin, salt and pepper in a blender. Puree until smooth.
Take half of the marinade and set aside.
Rub the rest of the marinade all over the chicken, inside and out. Place in a bowl and cover, and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400 °F.
Once ready place the chicken on a work surface.
Place the onion, garlic and orange and stuff inside the chicken's cavity.
Tie the legs together and place them on a rack in a roasting pan, breast side down.
Roast for 20 minutes.
Turn the chicken, breast side up and add remaining marinade over the chicken and bake for 50 minutes more.
Remove from the oven and let sit for a few minutes before serving.