This chicken is baked to perfection as is soaks up warm spices and the delicious flavors of the fruit. It's a super comforting entrée and is perfect over rice or noodles.
*Please note that the chicken has to marinate for at least 6 hours, and ideally overnight.
After the chicken has marinated, preheat the oven to 450°F.
Drizzle 1 tablespoon of the honey evenly over the chicken and place the baking sheet in the preheated 450°F oven. Once you see the chicken sizzling, after about 5 minutes, reduce the heat to 375°F. I remove the chicken pieces at various times to avoid overcooking the smaller pieces -- the wings should be done after about 15 minutes, the legs and thighs after about 20 to 25 minutes, and the breasts after about 30 to 35 minutes. As you remove them from the oven, place them on a large plate or platter and cover with foil. (They should have a nice golden color when they're done, and if they don't, you put them under the broiler just to brown them, about 30 seconds.)
Annato seeds are optional in this recipe as they are primarily for color. If you don't use them, you'll only need the 2nd 2 tablespoons of oil and disregard recipe instruction no. 1.
They are derived from the fruit of the achiote tree. Though it has a very mild, sweet and peppery flavor, it's typically used as a natural food coloring. They won’t change the flavor of this recipe— just the color — which I think is lovely and super appetizing.