Oven-baked marinated chicken

Ingredients

• 1 wholechicken
• 360 ml (1½ cups)orange juice, without seeds
• 100 gachiote paste
• 1 tspcumin
• 1 tspsalt
• 1 tsporegano
• 60 ml (¼ cup)white vinegar or cider vinegar
• 6guajillo chillies
• To tastepotatoes
• To tastespring onions
• 2 (optional)árbol chillies
• 2 clovesgarlic
• A littleolive oil
• To tastesalt for the potatoes and onions

Instructions

1. 1

   Soften the chillies

   Bring water to the boil, then take it off the heat. Remove the guajillo chillies’ stems and any loose seeds, add the chillies to the hot water and leave them for about 5 minutes.

2. 2

   Add optional heat

   If you like, add the two árbol chillies to the water with the guajillos. They are optional and can make the marinade too hot for children or anyone who prefers milder food.

3. 3

   Blend the marinade

   Put the seedless orange juice in a blender. Add the cumin, vinegar, oregano, achiote paste and salt, followed by the softened chillies and two garlic cloves. Blend thoroughly.

4. 4

   Strain the mixture

   Once smooth, strain the marinade well so you are left with the chilli pulp for marinating the chicken.

5. 5

   Prepare the chicken

   Remove the chicken’s giblets, setting them aside rather than discarding them; they can be used for stock or another dish.

6. 6

   Season beneath the skin

   Rinse the chicken and pat it dry with kitchen paper. Carefully use a spoon to loosen the skin without tearing it, then spread some marinade into the pocket between the skin and the meat, reaching as far as you can.

7. 7

   Marinate overnight

   Put the chicken in a bag or dish and pour over the remaining marinade to coat the outside. Tie the bag and turn it from time to time. Marinate overnight if possible, or for at least 2 hours.

8. 8

   Cut the vegetables

   Cut the potatoes as you prefer; quarters are suggested. Cut the spring onions into medium-sized pieces. Use plenty, as they will cook beneath the chicken.

9. 9

   Prepare the tray

   Arrange the potatoes and onions in an oven tray. Add a little olive oil and salt to taste, then toss to coat.

10. 10

    Roast the chicken

    Set the chicken on top of the potatoes and onions and tie its legs together for a neater shape. Spoon over more of the marinade left in the bag and bake at 180°C (360°F).

11. 11

    Baste after an hour

    After the first hour, open the oven and baste the chicken again with marinade.

What is achiote-marinated roast chicken?

This is a Mexican-inspired roast centred on a whole chicken flavoured with achiote, guajillo chillies and citrus. Achiote paste, made with annatto and seasonings, gives the marinade its distinctive earthy flavour and deep colour.

The recipe builds flavour in two places: some marinade goes beneath the skin, and the rest coats the outside. Potatoes and onions roast underneath to catch the chicken’s juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 42g protein, 44g carbs, 26g fat.

Chicken supplies most of the protein, while the potatoes contribute most of the carbohydrates. The chicken skin, olive oil and achiote paste contribute much of the fat; the exact balance depends on the size of the chicken and how many potatoes and onions you use. Pair a serving with extra vegetables or salad, and keep the amount of potato suited to your appetite.

Building the marinade

Chillies: soaking the guajillos in hot water for about 5 minutes softens them for blending. Removing the stems and loose seeds first makes them easier to handle.

Balance: orange juice brings sweetness and acidity, while vinegar, cumin, oregano, garlic and achiote add savoury depth. Straining the blended mixture leaves a smoother pulp for coating the chicken.

Getting flavour under the skin

Dry skin: patting the chicken dry helps you handle it without slipping. Work gently with the spoon so the skin loosens without tearing.

Marinade: push some of the mixture into the pocket beneath the skin, then coat the outside as well. Give it at least 2 hours to marinate; overnight is the suggested option.

Making the tray of vegetables

Potatoes: quarters are suggested, but pieces should be reasonably even so they cook at a similar pace. The recipe does not specify a quantity, so choose enough to cover the tray beneath the chicken.

Onions: cut them into medium-sized pieces and use a generous amount if you want a substantial bed for the bird. Toss both vegetables with a little olive oil and salt before adding the chicken.

Roasting and basting

Temperature: the method gives 180°C (360°F). It does not state a total roasting time, so check that the chicken is fully cooked before serving rather than relying on the listed 2-minute total time.

Basting: the recipe calls for another coating after the first hour. Because marinade that has touched raw chicken needs thorough cooking, boil it before using it as a baste, or use fresh reserved marinade.

Serving the chicken

Rest the cooked chicken briefly before carving so the juices are less likely to run out onto the board. Serve it with the potatoes and onions from the tray.

For a lighter plate, add a crisp green salad or steamed vegetables alongside. The giblets can be saved for stock or another dish, as the method suggests.

Recipe notes & tips

• Use a food-safe bag or covered dish while the chicken marinates in the fridge.
• Turn the chicken occasionally during marinating so the outside is coated more evenly.
• Keep the chicken in one piece while loosening the skin, and stop if the skin starts to tear.
• Cut the potatoes into similar-sized pieces to help them cook evenly.
• Use a food thermometer to check the thickest part of the chicken is cooked through.
• Do not use marinade that touched raw chicken for basting unless you boil it thoroughly first.

Variations

• Milder marinade: leave out the árbol chillies for less heat.
• More heat: include both árbol chillies with the guajillos.
• Cider vinegar: use cider vinegar in place of white vinegar as the recipe allows.
• Extra vegetables: add more potatoes and spring onions beneath the chicken.
• Save the giblets: simmer them separately for stock or use them in another dish.

Common mistakes to avoid

• Tearing the skin: loosen it gently with a spoon and avoid forcing it.
• Skipping the minimum marinade: allow at least 2 hours for the flavours to develop.
• Using uneven potato pieces: cut them to a similar size so they roast at a comparable rate.
• Basting with raw-chicken marinade: boil it thoroughly first or use fresh marinade kept separate.
• Relying on the stated total time: the method includes an hour before basting and gives no finishing time, so check the chicken for doneness.

How to store

Refrigerate leftover chicken and vegetables in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until piping hot throughout; keep the chicken and vegetables separate if that makes reheating more even.

Frequently asked questions