"Syrian food is aromatic and complex."This dish is emblematic of that!!
(no serving size given)
1 cup unfiltered* apple cider vinegar
1/2 cup cold water
Kosher salt
Freshly* ground black pepper
1 whole free range* chicken
2 T. veg. oil
2 lbs. Yukon gold potatoes, washed, sliced 1/4" thick
1 lb. sweet onion, peeled, halved, sliced 1/8" thick
1 generous T. plus 1 t. Aleppo pepper
Preheat the oven to 425. Put the vinegar, water, and 1 T. of kosher salt in a large resealable bag. Shake to dissolve salt. Add the chicken. Leave to marinate in the fridge for 1 hour, turning the bag occasionally. Toss the potatoes and onions with the oil, and season with salt and black pepper. Spread the veggies in a roasting pan. Remove the chicken from the marinade, and pat dry. Season inside and out with salt. Rub the Aleppo pepper all over the chicken. Place the chicken upside-down (backbone-side up) on top of the veggies. Cove the pan with foil, and bake for 50 min. Remove the foil; turn the chicken breast-side up; sprinkle with the remaining teaspoon Aleppo pepper; and continue to bake for about 30 min, until the chicken is cooked through and the skin is crisp.
"To God be the Glory, great things He hath done!!!"
Love,
Chef Deb
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