Serves: 4

Why this spice: Collected Foods Aleppo Pepper adds sunny chile warmth and a touch of fruitiness that loves lemon and roast chicken skin.

Ingredients

• 1 whole chicken (about 4 lb) or 3 lb bone-in pieces
• 3 Tbsp olive oil
• 2 tsp Collected Foods Aleppo Pepper
• 1 lemon, zested and quartered
• 4 garlic cloves, smashed
• 1 1/2 tsp kosher salt
• Fresh oregano or thyme
• Optional: small potatoes to roast alongside

Directions

1. Heat oven to 425°F. Pat chicken dry. Mix oil, Aleppo Pepper, lemon zest, salt, and half the herbs.
2. Rub mixture all over chicken (and under the skin on the breast if using a whole bird). Stuff cavity with lemon quarters and garlic.
3. Roast on a rack or bed of potatoes 55–70 minutes (pieces 35–45) until juices run clear and thickest part hits 165°F.
4. Rest 10 minutes. Carve, spoon pan juices over, and finish with remaining herbs.

Aleppo is warmer than it is fiery — add a pinch more at the table if you like brighter heat.