Toast and boil the chiles

• Place the New Mexico chiles, ancho chiles and Roma tomato in a saucepan
• Cover with water and bring to a boil over medium-high heat
• As soon as it boils, transfer everything to the blender jug

Build the adobo sauce

• Add the onion, garlic, bay leaves, achiote paste, oil, apple cider vinegar, pineapple juice, orange juice and whole cloves to the blender
• Season with salt, black pepper, paprika, oregano, thyme and ground cumin, then add the honey
• Blend until completely smooth

Adjust the seasoning

• Taste the adobo and adjust the salt
• If it is too spicy, add a little more honey or a few pieces of pineapple
• Reserve one cup of the adobo and keep the rest for the chicken

Marinate the chicken

• Pat the chicken completely dry and place it in a bowl
• Separate the skin from the breast and coat the chicken all over with the adobo
• Cover and refrigerate overnight, or for at least 8 hours

Stuff and truss the chicken

• Let the chicken come to room temperature, then uncover it
• Stuff the cavity with orange slices, fresh thyme, garlic and onion
• Tie the legs with twine and transfer to a prepared baking dish; preheat the oven to 175 °C

Roast covered

• Cover the chicken with foil
• Roast for 30 minutes at 175 °C

Baste and finish roasting

• Baste the chicken with the reserved marinade
• Repeat the basting every 30 minutes until the internal temperature reaches 71 °C
• Remove the foil for the last 30 minutes of roasting

Rest and serve

• Let the chicken rest for 15 minutes
• Transfer to a serving plate and carve