Directions

Prepare the Marinade

1. In a bowl, soak the guajillo chiles in hot water until softened, about 5 minutes. Drain the water.

2. In a blender, combine the onion, garlic, tomato, guajillo chiles, chipotles and adobo sauce, prunes, oregano, orange zest and juice, lime juice, salt, Maggi seasoning, and Worcestershire sauce.

3. Blend until smooth. Taste for seasoning and adjust salt if necessary. (The marinade should be tangy, smoky, and a little sweet from the prunes.)

Marinate the Chicken

1. Pat the chicken dry.

2. Rub the marinade all over, including under the skin and inside the cavity.

3. Place the chicken in a large bowl or resealable bag, cover, and refrigerate for at least 3 hours or, ideally, overnight.

Roast the Chicken

1. Heat the oven to 325°F. Place the chicken breast-side down on a roasting rack set over a tray. Roast for 1½ hours.

2. Meanwhile, drizzle the potatoes with olive oil and season generously with salt. Toss to coat evenly and set aside.

3. After 1½ hours, carefully flip the chicken breast-side up on the roasting rack. Spread more adobo over the chicken. Place the prepared potatoes underneath the roasting rack so they cook in the chicken juices as it continues to roast. Roast for another 1½ hours, or until the internal temperature at the thigh reaches 165°F and the skin is browned.

4. Remove the roasting rack and transfer the potatoes to a platter. Let the chicken rest for 15–20 minutes before carving. Serve the chicken with roasted potatoes, warm tortillas, beans, and salsa.