Preparation time: 20 minutes, plus 1 hour marination
Cooking time: 1 hour and 30 minutes
Yield: 4 servings
3 serrano chiles
7 garlic cloves, peeled
1/2 cup freshly squeezed orange juice
1/4 cup achiote paste
1 tablespoon pepper
1 tablespoon salt
1 bunch cilantro, stems and leaves
3 tablespoons red wine vinegar
3-pound roasting chicken
3 medium yellow onions
1 head garlic
1 orange
3 Roma tomatoes
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Stem and seed the serrano chiles, if desired.
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Peel the garlic cloves.
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Combine the orange juice, achiote paste, serranos, garlic cloves, pepper, and salt in a blender or food processor.
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Puree until smooth.
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Add the cilantro and vinegar and puree until smooth.
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Rinse and pat dry the chicken.
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Rub the marinade all over the chicken, inside and out.
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Place in a bowl, cover, and refrigerate for at least 1 hour or as long as overnight.
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Preheat the oven to 400 degrees.
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Lift the chicken from the marinade and place it on a work surface.
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Peel one of the onions.
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Cut the peeled onion, head of garlic, and orange in half and stuff inside the chicken’s cavity.
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Tie the legs together and place the chicken on a rack in a roasting pan, breast-side down.
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Roast for 20 minutes.
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Reduce the heat to 350 degrees and roast for 20 minutes longer.
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Cut the remaining onions into 3 slices each.
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Cut the tomatoes into 4 slices each.
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Heat a dry cast-iron skillet over high heat.
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Char the onion slices until blackened on both sides. Remove from pan and set aside on a plate.
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Char the tomato slices on both sides. Remove from pan and set aside with the onions.
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Turn the chicken, breast-side up, and bake for about 25 minutes.
Baste occasionally with the pan juices.
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Add the charred onion and tomato slices to the roasting pan and continue baking for 20 minutes.
The chicken is done when a drumstick feels loose when jiggled and the skin is golden brown.
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Remove from the oven and let sit for 10 minutes before serving.
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Serve warm with the charred onions and tomatoes.
