Simple Oven Roasted Rou Cou (Annatto) Chicken
This oven roasted rou cou chicken uses annatto, Caribbean green seasoning, and fresh herbs to create a vibrant Caribbean-style roasted chicken with beautiful colour and deeply herbal flavor.
Ingredients
- 1 whole chicken about 3 lbs, spatchcocked
- 1 lemon or lime juiced, for washing
- 2 tablespoons olive oil
- 4 tablespoons rou cou annatto extract
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon Caribbean green seasoning
- 1 teaspoon Angostura bitters
- 3/4 tablespoon smoked pimentón paprika
Instructions
- Spatchcock the chicken by cutting down the spine and pressing firmly on the breastbone to flatten it.
- Wash the chicken with the juice of the lemon or lime and cool water, then pat dry with paper towels.
- Place the chicken skin side down and season with the olive oil, rou cou, sea salt, black pepper, green seasoning, Angostura bitters, and smoked paprika. As the rou cou touches the meat, you will notice the beautiful orange-red colour develop along with its light earthy aroma and the fresh herbal fragrance of the green seasoning.
- Rub the marinade evenly over the chicken and place it in the refrigerator to marinate for 4 hours. Reserve any marinade left in the bowl after marinating.
- Preheat the oven to 380°F.
- Line a baking pan and place a wire rack inside so the chicken is elevated while roasting.
- Place the chicken skin side down on the rack and roast uncovered on the middle rack of the oven for 30 minutes.
- At this stage your kitchen should begin to fill with the rich scent of roasting chicken and fresh herbs. Carefully remove the pan from the oven, flip the chicken so it is skin side up, and baste with the reserved marinade.
- Return the chicken to the oven and continue roasting uncovered for another 40 to 45 minutes until the skin deepens in colour and the chicken is fully cooked.
- Remove from the oven and allow the chicken to rest for 5 to 8 minutes before slicing so the juices settle back into the meat.I enjoy this Oven Roasted Rou Cou Chiken with chesy mashed cassava, but any side of carb or sald will be just an wonderful.
Video
Notes
Frequently Asked Questions
What is rou cou and how does it affect the flavor of chicken?
Rou cou, also known as annatto or achiote, comes from the seeds of the achiote tree. It is primarily used for its deep red-orange colour and mild earthy flavour. When used in roasted chicken, it adds beautiful colour and subtle depth without overpowering the meat.Can I substitute annatto if I cannot find rou cou?
If rou cou or annatto extract is unavailable, you can use annatto powder mixed with oil as a substitute. While the colour will be similar, the flavour may be slightly milder depending on the brand.Why is the chicken spatchcocked for this recipe?
Spatchcocking allows the chicken to lie flat while roasting. This helps the bird cook faster and more evenly while also allowing more of the skin to crisp up during roasting.Can this rou cou chicken be cooked on a grill instead of the oven?
Yes, this marinade works beautifully on a charcoal or wood grill. Cooking the chicken over live fire adds a light smoky flavour that pairs exceptionally well with annatto.How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F in the thickest part of the breast or thigh, and the juices run clear when pierced. Tried this recipe?Let us know how it was!