Instructions
Place achiote paste, garlic, half of brown onions (large, sliced — reserve the other half), fresh orange juice, lime juice, lemon juice, coarse salt, ground cumin, ground coriander, Mexican oregano, black pepper, ground cinnamon, and ground clove in a blender. Blend on high until smooth, about 2 minutes.
Place bone-in skin-on chicken breasts (about 4-6 lb total) in a zip-top bag and pour in the marinade. Press out as much air as possible, seal, and place in a bowl in case it leaks. Chill for 4-12 hours.
Preheat the oven to 450°F with racks in the centre and top positions. Line a half-sheet pan with banana leaves (12-by-24-inch, fresh) in a cross shape. Layer the centre with plum tomatoes (sliced) and the reserved sliced onions. Place the marinated chicken on top, along with the marinade.
Wrap the banana leaves into a tight bundle and secure with butcher’s twine. Optionally wrap the whole bundle in aluminum foil (or use foil alone if you can’t source banana leaves).
Roast on the middle rack for about 1 hour, until an instant-read thermometer poked through the packet into the thickest part of a breast reads 150°F. Cut a large square in the top of the packet to reveal the chicken.
Increase the oven to 500°F, move the chicken to the top rack, and roast another 20 minutes, until the internal temperature reaches 165°F and the top has browned.
Serve with warm corn tortillas, Mexican crema, cotija cheese, and Habanero Hot Sauce.