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These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucatán. At her restaurant, the chicken's burnished color comes from achiote, a paste made with annatto seeds.
Finely grated zest of 1 orange
0.75 c. fresh orange juice
Finely grated zest of 2 limes
0.25 c. fresh lime juice
4 clove garlic
3 tbsp. ancho chile powder
2 tbsp. chopped fresh oregano
Extra-virgin olive oil
Salt
Freshly ground pepper
4 chicken breast halves on the bone
1 large chayote
1 poblano pepper
1 red onion
2 tbsp. thinly sliced cilantro
2 tbsp. thinly sliced mint
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