Oven Roasted Chicken with Achiote
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
In a food processor or blender, combine the achiote paste, orange juice, vinegar, and garlic and blend until smooth. Season chicken inside and out with the achiote marinade, including under the skin. Place the orange rind and two garlic cloves in the cavity. Let marinate in the fridge for at least one hour, preferably over night.
Preheat the oven to 450 degrees. Spray the bottom of a roasting pan with non stick cooking spray and then fill the bottom of the pan with the potatoes and onions. Season with salt and pepper. Add 1/2 cup chicken stock to the roasting pan.
Place the marinated chicken on top of the potatoes and onions and pour remaining marinade over the potatoes.
Cover the chicken with tin foil and cook for 30 minutes. After 30 minutes, remove the tin foil and allow the chicken to cook for an additional 20-30 minutes until the skin is crispy and their is an internal temperature of 160 degrees. Let rest for 10 minutes and serve with a simple salad or other green and picked red onions.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.