Red Pepper Taxicab Chicken

• 2 lemons (optional) if using whole chicken
• three 3 1/2 pound chickens, whole or cut-up, rinsed and patted dry with a paper towel
• 2 ripe red bell peppers, medium to large, seeded, quartered, and coarsely chopped
• 1 head garlic, cloves separated, peeled, and coarsely chopped (remove the germ or sprout inside each clove, if desired)
• 3/4 cup red wine vinegar
• 3 fresh bay leaves, central vein removed and torn into pieces
• 1/2 to 1 teaspoons Aleppo pepper, if desired, or a small pinch Cayenne pepper
• 1 cup olive oil
• 1/2 to 1 teaspoons sea salt or more, according to taste

1. Preheat oven to 375u0b0 F and lightly salt the chicken or parts. If cooking whole birds, place one lemon half per bird inside each cavity and tie together the legs with kitchen twine. Tie another piece of twine around the upper section, including the wings, to promote even cooking.
2. In the bowl of a food processor, combine the next 6 ingredients, from the bell peppers to the Aleppo pepper. Process until pureed, scraping down the sides as necessary
3. With the motor running, slowly add the olive oil in a thin stream until incorporated.
4. For whole chickens: place them breast-side down on the rack of a roasting pan, slather the backs generously with the puree. At this point, you can refrigerate for an hour or so to allow flavors to permeate the chicken.
5. Spoon the sauce from the bottom of the pan on top of the chicken right before roasting. Pour some water into the roasting pan about 1 inch deep to prevent the sauce from burning. Roast the whole birds in lower third of oven the until backs are browned, about 25 to 35 minutes. Remove from oven and turn the chickens breast-side up on rack and slather with more sauce from the bottom of the pan. Return to oven and roast until done, about 45 additional minutes, adding more water to the bottom of pan as needed. You may need to lower the heat to 350u0b0 F if the sauce is starting to overcook or burn.
6. Check for doneness: an instant-read thermometer should read 165u0b0 F in the thickest part of the thigh. Pierce the breast meat with a skewer -- juices should run clear -- or hold up the whole birds vertically with a pair of tongs (use care) and allow the juices from cavity to drip into pan. Juices should be clear, not pink.
7. For chicken parts: If using chicken parts, place them in a roasting pan (or two) in one layer. Slather generously with puree. At this point, you can refrigerate the chicken pieces for an hour or so to allow flavors to permeate. Roast in lower third of oven, lowering temperature to 350u0b0 F as necessary, until the juices run clear and an instant-read thermometer registers 165u0b0 F.
8. Transfer to a heated platter. Pour juices into a fat separator and pour into a pan set over low heat to warm briefly if desired. Carve or divide into parts and serve with pan juices on the side.

lemons, three, red bell peppers, garlic, red wine vinegar, bay leaves, pepper, olive oil, salt

Taken from food52.com/recipes/15612-red-pepper-taxicab-chicken (may not work)