Olive oil

Kosher salt

Freshly ground black pepper

2 fresh bay leaves

1 small onion, halved

4–6-pound whole chicken, cleaned

Tomato Chili Relish:

1 1/4 c neutral oil, like canola

1/2 c torn dried guajillo chilies, see method

1/2 c torn dried pasilla ancho chilies, see method

2 Tbl. granulated sugar

3 tsp. kosher salt

1 tsp. sweet paprika

1 Tbl. finely grated ginger

1 c thinly sliced shallots

1/3 c thinly sliced fresh garlic

14.5 oz. can Contadina petite diced tomatoes, drained

Finely chopped parsley

1. Using disposable gloves, clean the chilies. Using kitchen shears, slice the stem top off each chili and shake out any loose seeds. Once all the chilies have been cleaned add them to a spice grinder or vita mix. Pulse until the chilies resemble red pepper flakes, small and course in size. 1/3 c ground. Pour the chilies into a heatproof bowl. To the bowl add the sugar, salt, paprika and ginger and mix to combine. Set aside.

2. In a medium sauce pot combine the neutral oil and shallots. Turn the heat to medium high and cook, stirring occasionally until the shallots are light golden brown, 5 minutes. Strain the shallots, reserving the oil.  Place the oil back in the pot set over medium high heat and add the garlic. Cook, stirring occasionally until the garlic is light golden brown, 2 minutes.  Strain the garlic, reserving the oil. Set aside the fried garlic and shallots on a paper towel lined tray to crisp.

3. Place the pot back on medium high heat and add the drained tomatoes to the dry pan. Cook, stirring occasionally until most of the liquid has cooked out and the tomatoes are fragrant, 5 minutes. Pour the reserved oil over the tomatoes and bring to a simmer. Allow the tomatoes to fry in the oil for 1 minute. Remove from the heat. Pour the tomato mixture over the dried chili mixture and mix to combine. Set aside to cool completely, 45 minutes.

4. Preheat your oven to 450 degrees. Place the chicken on a foil lined sheet tray. Place the bay leaves and onion into the cavity of the chicken then tuck the wings behind the breasts. Drizzle the chicken with olive oil and rub to coat all over. Season with salt and pepper then place in the oven, uncovered to roast for 50 minutes, until golden brown and crisp and the chicken reaches an internal temperature of 160 degrees. During the last 20 minutes of cooking, brush the chicken with the tomato chili oil every 10 minutes.  Remove the chicken from the oven and let stand for 20 minutes, allowing the juices to re absorb.

5. In the meantime, mix the fried shallots and garlic into the remaining tomato chili oil. Break the chicken down into 8 pieces and place on a serving platter. Spoon the tomato chili relish over the chicken and serve.