Yucatecan Roast Chicken

• 3 pounds chicken, whole about 3 lbs., or 4 whole, bone-in, skin-on chicken breasts, skins loosened
• 4 cloves garlic cut in half
• 3 ounces achiote paste (1 block)
• 4 each chipotle chili peppers in adobo sauce
• 1/4 cup chicken broth
• 1/4 cup orange juice from sour or navel orange if can't find
• 1 whole limes juiced, discard all but juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground

1. In a blender, combine garlic cloves, anchiote paste, chipotle chilies, chicken broth, orange and lime juices, salt and pepper.
2. Blend until smooth.
3. Pour mixture over chicken placed in a large ziplock bag; massage into chicken and rub under loosened skin.
4. Marinate in refrigerator for at least 2 to 3 hours or overnight, turning and rubbing occasionally.
5. Place chicken in roasting pan after removing from marinade; reserve marinade and boil and simmer for 20 minutes; cool and reserve, while chicken is roasting.
6. Roast chicken in 400 degree preheated oven for 1 hour.
7. After first 45 minutes, pour the cooked, reserved marinade over chicken and continue roasting until juices run clear and an instant-read thermometer reads 180 degrees when placed in thickest part of thigh (if using whole chicken).
8. Let chicken rest, tented with aluminum foil, for 15 minutes before serving.

chicken, garlic, achiote paste, chipotle chili peppers, chicken broth, orange juice from sour, but juice, kosher salt, black pepper

Taken from recipeland.com/recipe/v/yucatecan-roast-chicken-50198 (may not work)