Beer-and-Orange-Marinated Roast Chicken
The longer you let these birds soak up the beer, spices, and orange, the better.
Recipe information
Yield
8 servings
Ingredients
Ingredient Info
Preparation
Step 1
Place one of the chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast (you should hear the bone crack). Repeat with remaining chicken.
Step 2
Slice 2 oranges into ½"-thick rounds and squeeze juice from slices into a tall pot; drop in slices and add beer, 6 Tbsp. salt, 3 Tbsp. Aleppo-style pepper, and 3 Tbsp. sumac. Submerge chickens in marinade and turn to coat. Weigh down with a plate and chill at least 2 hours and up to 12 hours.
Step 3
Place a rack in upper third of oven; preheat to 475°. Remove chickens from marinade; discard marinade. Pat chickens dry with paper towels and season generously with salt. Place side by side on a wire rack set inside a rimmed baking sheet. Roast, rotating baking sheet halfway through, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 35–40 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes.
Step 4
Slice half of the remaining orange into ¼”-thick rounds, then cut the other half into wedges. Transfer chickens to a platter, scatter orange slices and wedges over, and sprinkle with more Aleppo-style pepper and sumac. Dip some wedges in spices if desired.
