Yucatecan Roast Chicken

1. 1

   In a blender, combine garlic cloves, anchiote paste, chipotle chilies, chicken broth, orange and lime juices, salt and pepper.

2. 2

   Blend until smooth.

3. 3

   Pour mixture over chicken placed in a large ziplock bag; massage into chicken and rub under loosened skin.

4. 4

   Marinate in refrigerator for at least 2 to 3 hours or overnight, turning and rubbing occasionally.

5. 5

   Place chicken in roasting pan after removing from marinade; reserve marinade and boil and simmer for 20 minutes; cool and reserve, while chicken is roasting.

6. 6

   Roast chicken in 400 degree preheated oven for 1 hour.

7. 7

   After first 45 minutes, pour the cooked, reserved marinade over chicken and continue roasting until juices run clear and an instant-read thermometer reads 180 degrees when placed in thickest part of thigh (if using whole chicken).

8. 8

   Let chicken rest, tented with aluminum foil, for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.