Categories: Chicken

Ingredients

• 2 large red bell pepper, halved
• 1 medium red onion, halved
• 6 garlic cloves
• 1/2 cup olive oil
• 8 serrano chiles, stemmed and seeded
• 1 tbsp. grated lemon zest
• 1/2 cup lemon juice
• 1/4 cup red-wine vinegar
• 2 tsp kosher salt, divided
• 1 1/2 tsp dried oregano
• 1 1/2 tsp smoked paprika
• 1 tsp black pepper
• 2 bay leaves
• 6 lbs. bone-in chicken breasts, trimmed
• Charred lemon, for garnish

Directions

1. Position racks in middle and upper thirds of oven. Preheat broiler to high. Spray a large rimmed baking sheet with cooking spray.

2. Place bell peppers, onion, and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temp to 425.

3. Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.

4. Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 tsp salt, oregano, paprika, and black pepper; puree until smooth.

5. Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.

6. Pat chicken dry with paper towels. Place on the baking sheet, skin-side up, sprinkle both sides with the remaining 1 tsp salt and brush with 1/2 cup of the sauce.

7. Bake on the upper rack until cooked through, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.

8. Brush each breast with another 1 tbsp. of the sauce. Serve with additional sauce and charred lemons.

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