Categories: Chicken
Ingredients
- For the Chicken:
- 2- 4 or 5 lb chickens, rinsed, patted dry and quartered
- 12 oz bottled beer, amber ale
- 1/2 cup sherry or apple cider vinegar
- olive oil
- For the Spice Rub:
- 5 garlic cloves
- 2 tbsp chopped oregano
- 2 tbsp olive oil
- 1 serrano chile, seeded
- 1 tsp cumin seeds
- 1/2 tsp paprika
- Kosher salt and ground pepper
Directions
-
Marinate the chicken: Put the chicken in a large ziploc bag with the beer and vinegar. Seal and refrigerate at least 6 hours or overnight.
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Make the spice rub: Pulse the garlic, oregano, olive oil, serrano chile, cumin, paprika, 2 tsp salt and 1 tsp pepper in a mini food processor to make a pasta.
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Remove the chicken from the marinade and pat dry with paper towels. Rub all over and under the skin with the spice rub, put on a rack set on a rimmed baking sheet and let sit at room temp 30 minutes. Preheat the oven to 350.
-
Brush the chicken lightly with olive oil and roast until slightly golden, 30 minutes. Increase the oven temp to 450 and continue roasting until the chicken skin is golden brown and crisp and a thermometer reaches 165, about 25 more minutes. Remove the chicken from the oven, brush the skin with the pan drippings and let rest 10 minutes. Transfer to a platter and season with salt.