Ingredients:

  • 1 Whole Chicken (approx. 4 lbs / 1.8kg), spatchcocked
  • 3.5 oz (100g) Achiote Paste
  • 0.5 cup (120ml) Bitter Orange juice
  • 6 cloves Garlic, smashed
  • 1 tbsp (15g) Mexican Oregano
  • 1 tsp (5g) Ground Cumin
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Coarse Sea Salt
  • 0.5 tsp (2.5g) Black Pepper
  • 2 tbsp (30ml) Neutral oil

Instructions:

  1. Prepare the marinade. Whisk the 100g achiote paste, 120ml bitter orange juice, and 30ml neutral oil in a bowl until the paste is completely dissolved.
  2. Add the aromatics. Stir in the 6 smashed garlic cloves, 15g oregano, 5g cumin, 5g smoked paprika, 5g salt, and 2.5g pepper.
  3. Spatchcock the chicken. Use shears to cut along both sides of the backbone, remove it, and flip the bird over, pressing down hard on the breastbone until you hear a crack.
  4. Marinate the poultry. Coat the chicken thoroughly in the achiote mixture, ensuring you get under the skin of the breasts and thighs.
  5. Chill and wait. Cover and refrigerate for 4 hours.
  6. Preheat the oven. Set your oven to 400°F (200°C) and place your roasting pan inside to get hot.
  7. Searing the bird. Place the chicken skin side up on the hot pan until you hear a vigorous sizzle.
  8. The roasting phase. Roast for 45 minutes. Check the temperature at the 40 minute mark to ensure you don't overshoot 165°F (74°C).
  9. The rest. Remove from the oven and let it sit on a carving board for 10 minutes.
  10. Carve and serve. Slicing into the chicken now will reveal a velvety interior and a flavorful, mahogany colored crust.