Categories: Chicken, Chiles

Ingredients

• 1 (3 lb) roasting chicken, rinsed and patted dry
• 1 onion, peeled
• 1 head garlic
• 1 orange
• 1 recipe achiote citrus marinade

Directions

1. Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight.

2. Preheat the oven to 400F.

3. Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chickens cavity. Tie the legs together and place on a rack in a roasting pan, breast side down.

4. Roast 20 minutes, then reduce the heat to 340F and roast 20 minutes longer. Basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown. Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans.

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