Roast Chicken Leg Quarters with Achiote Marinade4x6

Roast Chicken Leg Quarters with Achiote Marinade
Chicken
Roast Chicken Leg Quarters with Achiote Marinade
Ingredients
½ pkg. Chef Merito® Achiote Paste
1 cup Orange juice
2 Tbs. Lemon juice
2 Tbs. Olive oil
½ cup Onion, peeled, chopped (for marinade)
1 tsp. Black pepper
½ tsp. Salt
4 pieces Chicken Leg quarters (leg and thigh)
1Onion, large, peeled, cut into 4 even
slices
½ cup Water
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Preparation
In a blender combine 4 ounces of the orange juice and the
Chef Merito® Achiote Paste, let soak for 15 minutes. Add all
remaining ingredients. Blend for 20 to 30 seconds on medium
high speed. (Marinade can be made ahead of time, stored
covered in refrigeration up to 2 days). Place chicken in a
resealable food storage bag and cover with the Achiote
marinade. Refrigerate overnight. Preheat oven to 350 degrees.
Place onion slices in the bottom of a small roasting pan.
Remove chicken from the marinade and allow to sit at room
temperature for 15 minutes. Position chicken on top of the
sliced onion, add ½ cup water to pan; Roast for 1 hour, or
when the internal temperature registers 165° on an instant
reading food thermometer inserted into the meaty part of the
thigh. Reserve the pan juices for the chicken.