Half Chicken Roasted In The Wood Oven Recipe

LUNCH

1. 1

   Dry brine and season

   Pat the half-chicken dry with paper towels. Season inside and out with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Set aside.

2. 2

   Herb lemon paste

   In a small bowl, combine 2 tbsp olive oil, 1 Meyer lemon (zested and juiced), 4 cloves minced garlic, 1 tbsp fresh thyme leaves, and 1 tbsp chopped rosemary. Rub this paste all over the chicken skin and under the skin where possible. Place 2 lemon wedges inside the cavity for aroma.

3. 3

   Preheat oven

   Let the chicken sit while you preheat the wood oven to 425-450°F (220-230°C) and prepare a roasting setup on a rack above a rimmed sheet pan.

4. 4

   Roast chicken

   Roast the chicken skin-side up in the wood-fired oven until the internal temperature reaches 165°F (74°C) and the skin is deeply bronzed, about 45-60 minutes depending on oven and chicken size. Baste once or twice with pan juices.

5. 5

   Rest and prep salad greens

   Remove chicken from the oven and let rest for 10 minutes, tented with foil. While resting, wash and dry the lettuces, then tear into bite-sized pieces.

6. 6

   Lemon vinaigrette

   Whisk together 2 tbsp Meyer lemon juice, 3 tbsp olive oil, 1 tsp Dijon mustard, 0.25 tsp salt, and 0.125 tsp pepper until emulsified. Stir in chopped parsley leaves.

7. 7

   Salad assembly

   Toss the torn romaine, butter lettuce or mixed greens with the lemon vinaigrette and parsley until lightly dressed. Adjust salt and pepper to taste.

8. 8

   Serve

   Carve the half chicken and arrange over or alongside the dressed greens. Serve immediately with additional lemon wedges if desired.