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]
Mussel and Wild Garlic Flatbread! Wild garlic season is much anticipated in the UK as it signals the beginning of spring and all the beautiful produce that comes with it. In this recipe we’re going to make a wild garlic butter that goes perfectly with the sweet mussels and gets soaked up by the [...]
Grilling Lobster, Langoustine, Prawns and Scallops on the Beefer The Beefer is a professional-grade ceramic grill reaching up to 1500°F, bringing restaurant-level searing power to your home. Its top-mounted ceramic burner works like a salamander grill, locking in juices and flavour almost instantly. This makes it perfect for shellfish, which cook quickly and require precision [...]
Fire roasted picanha basted with a rich Marmite, herb and butter mop Prepare the Beef Trim the picanha only if required, leaving the fat cap intact. Season generously with sea salt and freshly ground black pepper. Allow the beef to sit at room temperature while preparing the fire. Prepare the Marmite Mop Gently warm the [...]
Grilled Steak and Kohl Rabi Slaw! Steak and Riverford slaw - grilled Louisiana steaks with a super summery slaw. This is the perfect recipe for using up a veg box alien like the kohl Rabi. It’s sweet, bitter and juicy and makes a refreshing change to a standard slaw - ditch the mayo and keep [...]
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
Mussel and Wild Garlic Flatbread
The Beefer Grill: Mastering Grilling Lobster, Langoustine, Prawns and Scallops
Marmite Mop Picanha
Grilled Steak and Kohl Rabi Slaw