Roasted chicken in adobo
For the chicken and sauce
1 whole chicken, giblets removed (about 4 pounds)
1/2 tsp salt per pound of chicken
2 plum tomatoes
1/2 medium onion
2 cloves garlic unpeeled
1/4 cup raw peanuts
1 (3 inches) cinnamon stick
2 morita peppers
2 guajillo (new Mexico ) peppers
2 dried árbol peppers
2 dried chipotle peppers
1/4 cup white vinegr
1 tbs vanilla extract
1 small bunch thyme
For the vegetables
12 cloves garlic, peeled
12 small red or white potatoes, cut in half
6 small beets, cut into a quarters, or eighths if they are large
2 red onions, peeler and cut into eighths
Salt and fresh black pepper
A day ahead, season the chicken generously with salt and refrigerate in a covered container for about 4 hours.
Meanwhile, warm a comal or nonstick skillet to medium-high heat. Add tomtoes, onion, garlic and cook until soft and blackened in spots, 4 to 8 minutes.
Place 3 cups of water in a medium saucepan and bring to a boil.
Heat to small skillet to low heat. Toast peanuts and cinnamon, stirring constantly until the peanuts turn a golden brown color, 2 to 3 minutes (If blackspots appear, lower the flame) Transfer to a bowl. Raise the heat to medium and quickly. Toast the chills in batches, 5 to 10 seconds per side or until aromtic, careful not to burn them.
Snip of the chiles' stems, and shake out the seeds. Add the chills to the boiling water and cook until the skins soften, about 20 minutes. Transfer to a blender jar, and discard the water. Add the charter tomatoes, onion, garlic, peanuts, cinnamon, vinegar and vanilla extract. Blend on high into a very smooth, thick paste. Season with salt.
Remove the chicken from the refrigerator and drain off any excess liquid. Slather with the adobe sauce, spreading it over and underneath the skin. Place the chicken in a resealable plastic bag and pour any remaining adobo on top. Refrigerate for 24 hours.
The next day bring the chicken to room temperature , uncovered about 45 minutes. Pehest the oven to 450° F.
Place the chicken breast-side up on a V-shaped rack set over a roasting pan. Cut the lemon in a half nd plce it and the theme in the chicken's cavity. Set the chicken in the middle of your oven and cook for 20 minutes.
Toss the vegetables with oil and season with salt and pepper and add to the roasting pan. Lower the temperature to 425° F and cook until the chicken is crispy and the juices run clear, or the internal temperature measures 165°F, about 1 more hours turning the vegetables occasionally so they don't burn.
Let the chicken set for 15 minutes before serving. Remove the lemon and thyme from the cavity, and slice. Serve with the vegetables.