Ingredients:

  • 4 tablespoons achiote paste (approx. 90 g)
  • 2 cloves garlic, minced
  • Juice of 2 limes (about 4 tablespoons or 60 ml)
  • 1/4 cup orange juice (60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg), cleaned and patted dry
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Combine achiote paste, garlic, lime juice, orange juice, olive oil, salt, and pepper in a blender. Blend until smooth.
  2. Place the chicken in a resealable bag or shallow dish. Pour marinade over, ensuring the chicken is evenly coated. Seal or cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
  3. Preheat your oven to 375°F (190°C).
  4. Remove the chicken from the marinade, allowing excess to drip off. Discard remaining marinade.
  5. Place the chicken in a roasting pan, breast side up. Roast in the preheated oven for 1 hour or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  6. Let the chicken rest for 10-15 minutes before carving. Garnish with fresh cilantro if desired. Enjoy!