For many people, football on TV defines Sunday afternoons and evenings in the fall and early winter. That’s understandable with 3 games on most Sundays during the season. If you are one of those people tied to the TV football games on Sundays, this recipe is for you. A whole chicken is brined in beer during the afternoon while the early games are on then roasted for the start of the evening game. If you are more of a Sunday dinner with family person, this recipe is also for you. The oranges and spices in the marinade add wonderful depth & flavor to the beer brine, all of it making for a tender and juicy roasted bird.
This chicken dish uses 2 spices that were new to us. We had heard of both Aleppo pepper and sumac before, but had never cooked with them. Both are common in Middle Eastern foods. We hit up a couple of specialty markets looking for them before discovering that our regular grocery store carried both spices. Aleppo is a fairly mild pepper, with a fruity raisin-like flavor and a moderate heat level. Sumac adds a fruity-tart flavor to foods. It served as the tart, acidic element in in Middle Eastern cooking prior to the introduction of lemons to their culture by the Romans.These two spices combine with the beer & oranges to make a unique & delicious roasted chicken dish, perfect for any occasion!
Beer & Orange Marinated Roast Chicken
Beer & Orange Marinated Roast Chicken (adapted from bonappetit.com) Serves 4
Ingredients:
- 3½ – 4 pound chicken
- 2 oranges, divided
- 2 12-ounce bottles lager
- 3 tablespoons kosher salt
- 1 1/2 tablespoons Aleppo crushed pepper
- 1 1/2 tablespoons sumac
Preparation:
Place the chicken on a work surface, skin side up. Using your palms, press firmly on the breastbone to flatten the breast and crack the bone. Cut out and discard the backbone.
Prep the chicken and prepare the marinade.
Slice 1 orange and half of the second one into ½”-thick rounds. Squeeze the juice from the slices into a tall pot. Add the squeezed orange rounds to the pot and add the beer, salt, Aleppo pepper, and sumac. Submerge the chicken in the marinade and turn it to coat. Weigh it down with a plate to keep it submerged if need be and chill it for at least 2 hours and up to 12 hours.
Place the chicken in the marinade and refrigerate.
Place a rack in the upper third of the oven and preheat it to 475°F. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels, then season it generously with salt.
Dry the chicken off and arrange it on a broiler pan.
Place the chicken on a broiler pan. Roast the chicken, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breasts or thighs registers 165°F, about 35 – 40 minutes. Transfer the chicken to a cutting board and let it rest for at least 10 minutes.
This roasted chicken looks great!
Slice the half of the remaining orange into ¼”-thick rounds or wedges. Cut the chicken into parts then transfer the pieces to a platter and scatter the orange slices or wedges over the chicken. Sprinkle the chicken with more Aleppo-style pepper and sumac, if desired.
Sundays were made for roasted chicken!
Great flavor with little work is my kind of dish! ~Linda
Beer & Orange Marinated Roast Chicken (adapted from bonappetit.com) Serves 4
Ingredients:
- 3½ – 4 pound chicken
- 2 oranges, divided
- 2 12-ounce bottles lager
- 3 tablespoons kosher salt
- 1 1/2 tablespoons Aleppo crushed pepper
- 1 1/2 tablespoons sumac
Preparation:
Place the chicken on a work surface, skin side up. Using your palms, press firmly on the breastbone to flatten the breast and crack the bone. Cut out and discard the backbone.
Slice 1 orange and half of the second one into ½”-thick rounds. Squeeze the juice from the slices into a tall pot. Add the squeezed orange rounds to the pot and add the beer, salt, Aleppo pepper, and sumac. Submerge the chicken in the marinade and turn it to coat. Weigh it down with a plate to keep it submerged if need be and chill it for at least 2 hours and up to 12 hours.
Place a rack in the upper third of the oven and preheat it to 475°F. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels, then season it generously with salt. Place the chicken on a broiler pan. Roast the chicken, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breasts or thighs registers 165°F, about 35 – 40 minutes. Transfer the chicken to a cutting board and let it rest for at least 10 minutes.
Slice the half of the remaining orange into ¼”-thick rounds or wedges. Cut the chicken into parts then transfer the pieces to a platter, scatter the orange slices or wedges over the chicken. Sprinkle the chicken with more Aleppo-style pepper and sumac, if desired.