Piri Piri Chicken

INGREDIENTS
1 small yellow onion, halved
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice of 1/2 lemon
4 cloves garlic, peeled
2 chilies with fresh red finger (or Anaheim chili if not available)
1 1 inch slice of fresh ginger, peeled
1 tablespoon kosher salt
1 tsp smoked paprika
1 tsp sweet red pepper
1 tsp dried oregano
1/2 tsp hot red pepper, plus more if desired
1 2 1 / 2-3 lb whole chicken
INSTRUCTIONS

In a blender, combine onion, olive oil, vinegar, lemon juice, garlic, hot pepper, ginger, salt, smoked paprika, sweet paprika, oregano, cayenne and 1/4 cup water. Mix at high speed until smooth.
DRY the chicken with paper towels. Using sharp kitchen scissors or a sharp knife, cut on one side of the spine, leaving the other side attached. Place the chicken breasts up on a cutting board and press the breasts with your hands to flatten the chicken. Put the chicken in a large plastic bag with a zipper and pour the marinade. Massage the marinade all over the chicken, then squeeze as much air out of the bag and seal. Place it on a baking sheet with the chicken breasts facing down and leave in the fridge for at least 4 hours or overnight.
HEAT the oven to 425 ° F. Line a 4-inch baking tray with parchment paper. Remove the chicken from the marinade, leaving the excess drops (discard the bag).
PLACE the chicken in the prepared roasting pan and bake on the lower rack for 40 to 45 minutes, until the thickest part of the thigh is recorded at 165 ° F on an instant thermometer. Use a turkey baster or a large spoon to spread the chicken with the melted juices in the pan.
ADJUST the oven to bake, but keep the chicken on the lower rack (placing parchment paper closer to the broiler can cause ignition). Bake for 4 to 5 minutes until the skin is golden brown and crispy.
ADJUST the oven to bake, but keep the chicken on the lower rack (placing parchment paper closer to the broiler can cause ignition). Bake for 4 to 5 minutes until the skin is golden brown and crispy.