Roasted Chicken with Beer and Orange Marinade

The longer you let these birds soak up the beer, spices, and orange, the better.

2 (3½-4 lb) whole chickens, backbones removed
3 oranges, divided
4 (12 oz) bottles lager
6 Tbsp. sea salt
3 Tbsp. Aleppo-style pepper or other mild crushed pepper
3 Tbsp. sumac

To Serve:
sumac
Aleppo-style pepper

Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

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.

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.

Preheat to 475°F (245°C/225°C fan, Gas Mark 9). Place a rack in the upper third of the oven.

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°F, 35-40 minutes. Transfer chickens to a cutting board and let rest at least 10 minutes.

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.

Makes 8 servings.