Baja Roast Chicken

Baja cuisine is a fusion cuisine from Mexico's Baja California peninsula that blends traditional Mexican flavours and ingredients with Mediterranean and Asian influences, emphasizing fresh, locally sourced ingredients. Tender, juicy and super flavourful, this Baja chicken is easy to make and perfect for a homey comforting meal with salsa, corn tortillas, refried beans, or rice. It uses chicken thighs and is marinated in a lovely citrusy marinade and roasted to perfection.
Mexican oregano has a hint of lime and some mild licorice or anise notes in it. If you cannot find it, then marjoram is a better substitute for Mexican oregano than European oregano, because the flavour profile is more similar.


1 Large orange, juiced and zested 2 Limes, juiced and zested 2 tbsp Apple cider vinegar 1-2 Jalapeños, chopped 150 ml Extra-virgin olive oil 6 Garlic cloves, minced 1 tsp Ground coriander 2 tsp Ground cumin 2 tsp Ground annatto seeds (achiote) or turmeric 1 tsp Garlic powder 1 tsp Sea salt 1 tbsp Dried Mexican oregano (or Marjoram) 1 tsp Freshly ground black pepper 1 tbsp Ancho chile powder 1.2-1.5 kg Chicken thighs

1 Large orange, juiced and zested
2 Limes, juiced and zested
2 tbsp Apple cider vinegar
1-2 Jalapeños, chopped
150 ml Extra-virgin olive oil
6 Garlic cloves, minced
1 tsp Ground coriander
2 tsp Ground cumin
2 tsp Ground annatto seeds (achiote) or turmeric
1 tsp Garlic powder
1 tsp Sea salt
1 tbsp Dried Mexican oregano (or Marjoram)
1 tsp Freshly ground black pepper
1 tbsp Ancho chile powder
1.2-1.5 kg Chicken thighs

Zest both the orange and limes and place zest into a medium sized mixing bowl. Juice both the citrus and add juice and apple cider vinegear to zest. Finely chop the jalapeño(s) and add to juice.
Whisk olive oil into citrus juice. Peel and finely mince the garlic and whisk into the mixture together with the remaining spices.
Put the chicken thighs in a large resealable bag and pour the marinade over the chicken. Marinate in the refrigerator for at least 1 hour, preferably 3 to 5 hours or up to overnight.
Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
Remove chicken from marinade and place them with skin side up on the prepared baking tray. Roast for 35-40 minutes, or until the skin browns, checking occasionally and basting the chicken with its juices. Garnish with some orange slices, grilled lime halves, sliced jalapeño and cilantro leaves or parsley if you prefer.