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]
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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
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