Aleppo Half-Chicken Recipe

Preheat & Prep

Preheat oven to 425°F (220°C). Pat the half-chicken dry with paper towels. Zest the half lemon and cut remaining lemon into wedges for serving.

Season

In a small bowl, combine 2 tbs olive oil, Aleppo pepper, sweet paprika, garlic powder, kosher salt, and black pepper. Rub the spice mixture evenly under the skin and over the surface of the chicken. Squeeze the half lemon over the chicken and tuck the squeezed half into the cavity or under the skin if possible.

Roast

Place the chicken on a rack in a roasting pan or on a rimmed baking sheet skin-side up. Roast 35–45 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 160–165°F (71–74°C).

Make Pepper Purée

If you don't have pre-roasted peppers, char a red bell pepper over a gas flame or under broiler until blackened on all sides. Place in a bowl, cover with plastic for 10 minutes, then peel, seed, and roughly chop. In a blender or food processor, purée the roasted red pepper until smooth (about 1 cup).

Finish Glaze

In a small saucepan over medium-low heat, combine the pepper purée, honey, apple cider vinegar, soy sauce, Aleppo pepper, salt, and 1 tsp neutral oil. Simmer gently, stirring occasionally, until slightly reduced and glossy, 6–8 minutes. Taste and adjust salt or sweetness. Keep warm.

Glaze the Chicken

In the final 8–10 minutes of roasting, brush a generous layer of the warm sweet pepper glaze over the chicken skin. Return to oven and roast until glaze is tacky and chicken reaches target temperature. Brush one more time after removing from oven.

While chicken roasts, combine Greek yogurt, chopped tarragon, lemon juice, minced garlic, olive oil, salt, and black pepper in a bowl. Whisk until smooth and creamy. Taste and adjust seasoning—add a touch more lemon for brightness or salt as needed. Chill until ready to serve. Bring to room temperature slightly before plating for best flavor.

Cut & Rinse

Using a mandoline or sharp knife, cut potatoes into very thin (2–3 mm) shoestring sticks. Place in a large bowl of cold water and rinse until water runs clear to remove surface starch (3–4 changes of water).

Dry & Toss

Drain thoroughly and dry the fries well with clean kitchen towels or paper towels. Toss the dried potatoes with cornstarch until evenly coated; this helps make them extra-crisp.

Fry — First Fry (Blanch)

Heat neutral oil in a heavy skillet or medium pot to 300°F (150°C). Fry the potato sticks in batches for 3–4 minutes until soft and pale (not browned). Remove and drain on paper towels.

Fry — Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched baskets in batches until golden-brown and crisp, about 2–3 minutes. Drain on a rack or paper towels. Immediately sprinkle with mushroom powder, garlic powder, and umami salt; toss gently to coat.

Whisk together shatta, extra-virgin olive oil, lemon juice, honey, warm water, and salt in a small bowl until smooth and emulsified. Taste and adjust heat or sweetness. The emulsion should be pourable but slightly viscous; add a touch more warm water or oil to reach desired consistency.

Slice the roasted half-chicken into 3–4 pieces (breast slices and leg/thigh). Spoon a couple of tablespoons of tarragon-yogurt sauce on the plate. Arrange the chicken pieces on top or beside the sauce. Drizzle or brush additional sweet pepper glaze over the chicken. Pile the umami shoestring fries alongside. Dot or lightly streak the plate with shatta emulsion for heat and color. Garnish with fresh tarragon leaves and serve with lemon wedges.