I’ve made my version of chicken inasal, inspired by the Under Coconut Skies (Feasts & Stories from the Philippines).

Ingredients:

• 1 whole chicken (about 3 pounds), spatchcock
• 1 whole sweet onion, cut into quarters
• 1 whole garlic bulb, mashed with the skin on
• 1 teaspoon kosher salt
• 2 teaspoons brown sugar
• Freshly cracked black pepper
• 1 packet Mama Sita annatto powder
• 1/2 cup extra virgin olive oil

Recipe Preparation:

Preheat your oven to Roast at 430°F.

1. Place the chicken in a roasting pan lined with parchment paper. Rub it all over with salt, sugar, and freshly cracked black pepper.
2. In a small bowl, mix together the annatto powder and olive oil. Pour this mixture over the chicken and rub it all over.
3. Roast the chicken skin side up for about 40 minutes, or until the skin is dark golden brown and the chicken is cooked through.
4. While the chicken is roasting, make a spiced coconut vinegar dipping sauce. In a small bowl, mix together 1 tablespoon of coconut vinegar, 1 teaspoon of chili oil, 1 lime juice, 1/2 teaspoon of sea salt, a few grinds of black pepper, and 1/2 teaspoon of sugar.
5. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Then, slice it up and serve it with the spiced coconut vinegar dipping sauce on the side.

Enjoy your annatto roast chicken!