Ingredients:

  • 1/4 cup (60 ml) achiote paste
  • 1/4 cup (60 ml) fresh orange juice
  • 1/4 cup (60 ml) fresh lime juice
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), patted dry
  • 1/2 orange, quartered
  • 1/2 lime, quartered
  • 1 tablespoon (15 ml) olive oil

Instructions:

  1. Whisk together achiote paste, orange juice, lime juice, olive oil, garlic, oregano, cumin, cinnamon, allspice, salt, and pepper in a bowl until well combined.
  2. Place the chicken in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, or up to 24 hours.
  3. Preheat the oven to 425°F (220°C).
  4. Remove the chicken from the marinade (reserving some for basting, optional). Stuff the chicken cavity with orange and lime quarters.
  5. Place the chicken in a roasting pan. Drizzle with olive oil. Roast for 20 minutes.
  6. Reduce oven temperature to 375°F (190°C) and continue roasting for another 35-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste with reserved marinade (if using) every 15 minutes.
  7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.