Entree: Mexico – Pollo asado (Mexican-style roasted chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 g) achiote (annatto) paste
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, crushed
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 large onion, sliced
- 1 lb (454 g) potatoes, quartered
- 1 cup (240 ml) water or low-sodium chicken stock

Instructions

1. In a blender or bowl, combine achiote paste, orange juice, lime juice, oil, garlic, cumin, oregano, salt, and pepper to form a smooth marinade.
2. Score the chicken skin lightly and rub the marinade all over the chicken and under the skin where possible; reserve a couple tablespoons of marinade. Marinate in the refrigerator at least 2 hours or preferably overnight.
3. Preheat oven to 400°F (200°C). Arrange sliced onion and potatoes in a roasting pan, place the marinated chicken on top breast-side up, and pour reserved marinade and 1 cup (240 ml) water or stock into the pan.
4. Roast uncovered for 15 minutes, then reduce heat to 375°F (190°C) and roast until an instant-read thermometer in the thigh reads 165°F (74°C), about 50–70 more minutes for a 4 lb (1.8 kg) chicken; baste occasionally with pan juices.
5. Transfer chicken to a cutting board and rest 10–15 minutes before carving. Skim fat from pan juices and serve alongside potatoes and warm tortillas or rice.