A wood-fired Spatchcock chicken – Lemon Pepper Chicken!
This recipe makes the most of the high oven temperatures in a wood oven by spatchcocking the chicken to increase the surface area and allow for a faster, even cook that’s full of flavour. The juices are soaked up by the vegetable trivet of sweet potato, red onion and lemon. I add plenty of parsley, bay and garlic for an aromatic edge and rub the chicken in a rich lemon pepper marinade while the oven is preheating. Serve with flatbreads and salad.
Method
Preheat your oven to at least 300˚C. Then spatchcock your chicken by using poultry shears or a strong pair of kitchen scissors to cut either side of the backbone. Remove and use to make a chicken stock. Then on a board flip the bird so that the breast side is facing up, press down using the heel of your hand to break the breast bone and allow the chicken to be pressed flat.
Drizzle with 1 tbsp olive oil and marinade with lemon pepper and sea salt. Then prepare your vegetables in a roasting tray and mix well with another 1 of olive oil tbsp, generous splash of white wine and herbs.
Place your chicken on top of the herby sweet potato, olives, lemon, garlic and onion and place into your pizza oven. Roast for 25 minutes and baste occasionally with any juices. Check that the internal temp of the chicken in the thickest part is at least 73˚C and allow to rest for 10 mins before serving.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
1 whole free range chicken
1 large sweet potato, diced
1 red onion, roughly chopped
6 cloves of garlic, crushed
1 lemon, finely sliced
12 green olives
Bunch of parsley, dill or coriander, roughly chopped
2 tbsp olive oil
75 ml white wine
1 tbsp lemon pepper [make your own with 1 tsp cracked black pepper, 2 tsp lemon zest]
Carbs on carbs - what could be better?! This is a really tasty white pizza with crushed potatoes, onion confit, mozzarella and rosemary. Potatoes and onions are a dream combination but paired with mozzarella and rosemary sprigs, this pizza emerges from the shadows with a flavour packed punch. Sprinkled with sea salt, it's a savoury [...]
A smoked delight - Bourbon Smoked Brisket! I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really [...]
Three Sisters Pizza! We’ve been growing a three sisters garden together as a family this year and now it’s harvest time. The concept is inspired by a native American gardening method whereby the sweetcorn grows up as a natural trellis for the climbing beans whilst the squash and pumpkin prevent weeds and keeps the ground [...]
The Art of Fire Smoked Short Ribs with Tuscan Olive Oil Glaze Slow, smoky and deeply satisfying Few cuts reward patience like beef short ribs. When cooked low and slow over glowing embers, the meat becomes tender enough to fall apart with a fork while the surface turns sticky and caramelised. This is fire cooking [...]
Wood-fired Lemon Pepper Chicken
This recipe makes the most of the high oven temperatures in a wood oven by spatchcocking the chicken to increase the surface area and allow for a faster, even cook that’s full of flavour. The juices are soaked up by the vegetable trivet of sweet potato, red onion and lemon. I add plenty of parsley, bay and garlic for an aromatic edge and rub the chicken in a rich lemon pepper marinade while the oven is preheating. Serve with flatbreads and salad.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Potato, Onion Confit, Mozzarella, Rosemary
Bourbon Smoked Brisket
Three Sisters Pizza
The Art of Fire – Smoked Short Ribs with Tuscan Olive Oil Glaze