Roasted Chicken with Chiles and Garlic

The tangy, spicy chicken is a winner whether you serve it hot or at room temperature, and you can gobble it up cold for lunch the next day. We love a hot dog or hamburger as much as anyone could, but for a no-grill, take-it-anywhere, goes-with-anything chicken, this dish has our vote.

6 red jalapeños or Fresno chiles, stemmed, seeded and coarsely chopped
6 cloves garlic, coarsely chopped
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. red wine vinegar
1 (1") knob ginger, peeled and coarsely chopped (about 1 Tbsp.)
1¾ tsp. sea salt
⅔ cup extra-virgin olive oil
6 chicken leg quarters, separated into thighs and drumsticks (~ 4 lbs)

In a blender, combine chilies, garlic, lemon juice, vinegar, ginger and salt. Purée on high until smooth. With the motor running, slowly drizzle in oil to emulsify sauce.

Using a sharp knife, cut 2-3 slashes through the skin of each piece of chicken, making sure not to cut through meat. Transfer to a medium bowl, add half the sauce, and rub it over chicken. Refrigerate remaining hot sauce. Marinate chicken in refrigerator at least 2 hours, or up to 1 day.

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a large rimmed baking sheet with foil and place a wire rack on top.

Place chicken on rack and roast until cooked through, turning drumsticks every 15 minutes so they cook evenly, about 45 minutes. Remove chicken from oven and brush with reserved sauce. Serve warm or at room temperature, with remaining sauce on the side.

Makes 6 servings.