Oven-Baked Chicken with Serrano Peppers

Ingredients:

Chicken

• 2 chicken carcasses weighing 1.8 - 2.2 kg, washed, dried and cut into 4 pieces
• 1 bottle (0.33 l) of beer, preferably amber ale
• 0.5 cup sherry or apple cider vinegar
• Olive oil for greasing

Spice mix

• 5 cloves of garlic
• 2 tablespoons chopped fresh oregano
• 2 tbsp. l. olive oil
• 1 serrano pepper, seeded
• 1 teaspoon cumin seeds
• 0.5 tsp paprika

Preparation:

1. Marinate the chickenPlace the chicken in a large zip-lock bag with the beer and vinegar. Seal and refrigerate for at least 6 hours or overnight.
2. Prepare a spice mixIn a mini processor, pulse the garlic, oregano, olive oil, serrano chili, cumin seeds, paprika, 2 teaspoons salt, and 1 teaspoon black pepper until smooth. If you don't have a mini processor, finely chop the garlic, oregano, and chili, then whisk in the spices and olive oil.
3. Remove the chicken from the marinade and pat dry with paper towels. Rub the paste all over the chicken and under the skin, place the chicken pieces on a wire rack set on a rimmed baking sheet, and let them sit at room temperature for 30 minutes.
4. Preheat oven to 175°C.
5. Lightly brush the chicken with olive oil and roast until golden brown, 30 minutes. Increase the oven temperature to 425°F (220°C) and continue roasting until the chicken is golden brown and crispy and a thermometer inserted into the thickest part of the breast registers 165°F (74°C), about 25 minutes more.
6. Remove the chicken from the oven, baste the skin with the liquid from the pan, and let rest for 10 minutes. Transfer to a serving dish and season with salt.