Roasted Mediterranean Style Chicken Inasal with Herbed Annatto Olive Oil

Ingredients:

• 1 whole chicken, butterfly cut
• 1/2 cup cane vinegar
• cup soy sauce
• 1 cup pineapple juice
• 1 pc. lemon, squeezed
• ¾ cup lemon lime soda
• 3pcs. lemongrass, pounded
• 1 pc. ginger, pounded
• 5 pcs. cloves of garlic, pounded
• 1 tsp. honey
• 2 tsps. salt
• 1 tsp. coarse black pepper
• 2 pcs. bay leaf
• 2 sprigs of fresh rosemary
• 1 pc. carrots, cubed
• 1 pc. celery
• 2 pcs. red onions

Herbed Annatto Olive Oil:

• 2 tbsps. annatto seeds
• 1 cup Dona Elena Pure Olive Oil
• 6 cloves garlic
• 1 tsp. salt
• 1 pc. bay leaf
• 1 pc. lemon grass
• 2 sprigs rosemary

Procedure:

1. Combine cane vinegar, pineapple juice, juice of the lemon, lemon lime soda, lemongrass, ginger, garlic cloves, white sugar, salt, black pepper, bay leaf, and 1 sprig fresh rosemary.
2. Marinade the chicken for at least 3 hours or better overnight in the chiller.
3. While waiting for the chicken to marinade. Pour the pure olive oil in a sauce pan.
4. Add the garlic, rock salt, 1 sprig rosemary, and bay leaf.
5. Simmer in low heat until the color of the annatto oil and all the flavor infuses.
6. Take out the chicken in the marinade and pat dry.
7. Wait for 20-30mins, so it can come to a room temperature.
8. Pre heat the oven at 165 C.
9. Bed the carrots, celery, and onions in a roasting pan and put the chicken on top.
10. Baste the chicken with the herbed annatto olive oil.
11. Roast the chicken for 1 hour.
12. Baste the cooked chicken again with the herbed annatto olive oil and rest for 10 mins before cutting.