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1
In a blender, combine garlic cloves, anchiote paste, chipotle chilies, chicken broth, orange and lime juices, salt and pepper.
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2
Blend until smooth.
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3
Pour mixture over chicken placed in a large ziplock bag; massage into chicken and rub under loosened skin.
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4
Marinate in refrigerator for at least 2 to 3 hours or overnight, turning and rubbing occasionally.
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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.
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6
Roast chicken in 400 degree preheated oven for 1 hour.
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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).
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8
Let chicken rest, tented with aluminum foil, for 15 minutes before serving.
