Half Pastured Chicken Roasted In The Wood Oven Recipe
Make Half Pastured Chicken Roasted In The Wood Oven Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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FISH & MEAT
Method
FISH & MEAT
- 1
Prepare the wood-fired oven
Build a stable fire and preheat the wood oven to a steady 425°F (220°C). Let the flames die down to a bright, even embers for roasting.
- 2
Dry and season the chicken
Pat the half chicken dry with paper towels. Rub all over with olive oil, then season inside and out with salt and pepper. In a small bowl, mix minced garlic, lemon zest and juice, rosemary and thyme into a paste and rub under the skin and over the exterior. If using paprika, whisk it with a little olive oil and rub the skin evenly.
- 3
Truss and prepare for roasting
If possible, tuck the wings under the back and tie the legs together with kitchen twine to promote even cooking. Place the bird on a rack or in a cast-iron pan.
- 4
- 5
Roast in the wood oven
Roast the chicken in the wood-fired oven for about 60-75 minutes, until the internal temperature reaches 165°F (74°C) and the skin is deeply golden and crisp. Baste once or twice with pan juices. If using chili flakes, sprinkle a light pinch over the skin during the last 5-10 minutes.
- 6
Rest and serve
Remove from the oven and let rest 10-15 minutes before carving. Slice and serve with pan juices spooned on top.
