1whole chicken 3 1/2-4 lb, giblets removed, patted dry with paper towels
4tbspapple cider vinegarcan also use white
1tbspmild cayenne pepper hot saucelike Frank's RedHot
1tspground annattoor sweet paprika
Place the chicken in a large container and rub the vinegar and hot sauce all over it, inside and out.
In a small bowl, combine the salt, oregano, annatto, garlic powder and cumin, and season the chicken inside and out with the mixture to evenly coat (it's best to wear gloves so you don't stain your hands). Refrigerate for 8 to 24 hours.
When ready to roast the chicken, preheat the oven to 450 degrees.
Transfer the chicken, breast side up, to a roasting pan with a rack, or a large rimmed sheet pan.
Roast the chicken with the legs toward the back of the oven until it starts to brown, about 20 minutes.
Reduce the oven temperature to 350 and continue cooking until the juices run clear when the thigh is pierced with a knife, or when the internal temperature between the thickest part of the leg and the thigh is 165, 45 to 55 minutes more.
Let the chicken stand uncovered for 10 minutes before carving. Serve with or without the skin.
TIP: Looking for a creative way to use those leftovers? Try shredding the meat and serving it alongside corn tortillas, cilantro, lime and a bit of sour cream or salsa for a family Taco Tuesday!