Roast achiote citrus chicken

Yield: 4 servings

Measure Ingredient
\N \N Achiote Citrus Marinade; see * Note
1 \N Whole Roasting chicken - (abt 3 lbs); rinsed, patted dry
1 \N Onion; peeled
1 \N Garlic head
1 \N Orange

* Note: See the "Achiote Citrus Marinade" recipe which is included in this collection.

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. Preheat oven to 400 degrees. 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 chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down. Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 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. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6163 broadcast 08-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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