Pollo Asado Recipe

Ingredients

• 1 whole chicken (spatchcocked)
• 1/4 cup olive oil (plus an extra tablespoon for roasting)
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon or lime juice
• 6-8 garlic cloves (crushed)
• 1 tablespoon annatto powder (or achiote powder)
• 1 tablespoon cumin powder
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1

   In a large bowl, mix together olive oil, orange and lemon juices, annatto powder, cumin powder, dried oregano, paprika, sea salt, ground black pepper, and crushed garlic to make the marinade.

2. 2

   Put the chicken in the bowl and massage the marinade thoroughly all over.

3. 3

   Securely cover the bowl using cling wrap and refrigerate for a minimum of 4 hours.

4. 4

   After marinating, lift the chicken out of the bowl, shaking off the extra marinade and garlic bits.

5. 5

   Position the chicken skin-side up on a roasting rack placed over a baking sheet.

6. 6

   Lightly drizzle the chicken with around a tablespoon of olive oil.

7. 7

   Start roasting in a preheated oven at 435°F (220°C) for the first 15 minutes.

8. 8

   Adjust the oven setting to 350°F (175°C) and keep roasting for an additional 45 minutes. During this period, baste the chicken using the juices from the pan every 15 minutes.

9. 9

   The chicken is ready when its internal temperature reads 165°F (75°C). Transfer it to a cutting board and let it sit for about 10 minutes before slicing.