A juicy roasted chicken, hot out of your oven! This oven version of beer can chicken with a sour orange/achiote recado(sauce) is easy, fresh and delicious!
Pour out half of the beer into the bottom of roasting pan. Place the can with remaining beer in the center of rack. Carefully stand the chicken over can and secure so it feels centered. To the bottom of roasting pan, add the water, bouillon, onions, garlic, oranges, lemons, chiles, thyme, salt, pepper and a generous drizzle of oil.
After 90 minutes, remove the foil from top of chicken. Take the reserved recado and baste the whole chicken once again. Return to the oven and continue roasting for another 40-60 minutes. Baste the chicken 1 or 2 more times after 20 minutes. Chicken is done when the internal temperature reaches 175-180 degrees F. When ready, remove from oven and let sit for 25 minutes before serving. Strain the sauce at the bottom of roasting pan ad serve over chicken. This will add moisture and more flavor!
Not into the beer can method? No problem! Follow instructions as written. Place whole seasoned chicken on roasting rack in roasting pan. Roast as instructed. Before roasting, add some sliced orange and lemon to the inside of chicken cavity. This recipe can also be prepared with a whole chicken cut up in pieces. A meat thermometer is a must!