Categories: Chicken

Ingredients

• 2- 3 1/2-4 lb. chickens, backbones removed
• 3 oranges, divided
• 4- 12 oz. bottles lager
• 6 tbsp. kosher salt, plus more
• 3 tbsp. Aleppo-style pepper, plus more for serving
• 3 tbsp. sumac, plus more for serving

Directions

1. Place one of the chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Repeat with remaining chicken.

2. Slice 2 oranges into 1/2-inch 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.

3. Place a rack in upper third of oven; preheat to 475. Remove chicken 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 cooked through, 35-40 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes.

4. Slice half of the remaining orange into 1/4-inch 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.

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