MeatMediumFree

Mexican-Style Roast Chicken

Name: Mexican-Style Roast Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 0.5 tsp Black pepper; 1 tsp Dried oregano; 1 tsp Salt; 1.5 kg Whole chicken; 0.5 tsp Ground cumin; 2 Sour orange; 2 tbsp Annatto paste; 4 cloves Garlic

110 min (20 prep + 90 cook) Medium 6 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Whole chicken roasted with annatto, sour orange and Mexican spices.

About this recipe

Whole chicken marinated in annatto, sour orange, garlic and Mexican spices, roasted until golden and juicy. The perfect home recipe for family gatherings.

History & Origin

Roast chicken has been part of Mexican culinary tradition since the colonial era, when European roasting techniques merged with pre-Hispanic marinades based on chillies and annatto. Each region of Mexico has its own version, but the common thread is the adobo marinade that colours the chicken in characteristic ochre and reddish tones. In many Mexican cities, roasting chickens turning on spits outside pollerías are an everyday sight. Sinaloa and Sonora are famous for their charcoal chicken with chilli de árbol sauce, whilst Yucatán favours pollo pibil with annatto and sour orange cooked underground. This recipe takes the best of several traditions: the depth of Yucatecan annatto, the acidity of northern sour orange and the spices of central Mexico. The secret to great Mexican roast chicken lies in three elements: a generous marinade that penetrates under the skin, a high initial temperature to seal and brown the exterior, and a moderate temperature to finish cooking without drying out the meat. The chicken's natural fat mixes with the marinade juices to create a natural basting that continuously bathes the meat during roasting. This dish is perfect for Sunday gatherings - economical, versatile and beloved by the whole family.

Estimated cost

£8.00

Total cost

£1.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

42g

Protein

Carbohydrates

20g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve 2 tablespoons annatto paste in the juice of 2 sour oranges (or orange + lime). Add 4 crushed garlic cloves, 1 teaspoon oregano, 1/2 teaspoon cumin, 1 teaspoon salt and black pepper. Mix well.
💡 Sour orange is key. If unavailable, use 1 part lime + 2 parts orange juice.
2
With your fingers, carefully separate the skin from the chicken breast without tearing it. Rub marinade under the skin and massage well. Coat the exterior too. Refrigerate at least 4 hours, ideally overnight.
💡 Marinating under the skin ensures flavour reaches the meat.
3
Preheat oven to 220°C. Remove chicken from fridge 30 minutes beforehand. Place on a roasting rack, truss the legs and tuck wings back.
4
Roast at 220°C for 20 minutes to brown the skin. Reduce to 180°C and continue 60-70 minutes, basting with pan juices every 20 minutes.
💡 A 1.5kg chicken needs approximately 90 minutes total.
5
The chicken is ready when a thermometer in the thigh reads 75°C and juices run clear when pierced. Rest 10 minutes covered with foil before carving.
💡 Resting redistributes the juices and makes the meat more succulent.
6
Serve with red rice, black beans, lettuce salad and warm tortillas. Pour over the pan juices.