Whole Pastured Chicken Roasted In The Wood Oven Recipe

FISH & MEAT

1. 1

   Preheat oven and set up

   Build a stable wood fire in the oven and bring the chamber to a steady 425–450°F (220–230°C). Allow embers to settle so you have a hot center and a cooler perimeter for finishing.

2. 2

   Dry and season the chicken

   Pat the chicken dry inside and out. Rub 3 tbsp kosher salt and 1.5 tsp freshly ground black pepper all over the skin, inside the cavity, and beneath the skin where possible. Drizzle 2 tbsp olive oil over the skin and rub 2 tbsp softened butter onto the skin for extra browning and flavor.

3. 3

   Flavor the cavity

   Stuff the cavity with the halved lemon, smashed garlic cloves, and the 4 sprigs each of thyme and rosemary. Tuck the onion quarter inside the cavity as well.

4. 4

   Prep the bird for roasting

   Tuck the wings under the back and, if you have kitchen twine, loosely tie the legs to help the chicken cook evenly and retain shape.

5. 5

   Arrange vegetables

   Toss the carrots and baby potatoes with a little olive oil, salt, and pepper. Scatter them in a roasting pan or on a sheet tray to form a bed. Add the remaining onion and any aromatics you have set aside.

6. 6

   Roast the chicken

   Place the chicken on a rack over the bed of vegetables or directly on a rack with vegetables underneath. Slide into the oven and roast for about 60–75 minutes, turning the pan halfway for even browning. Baste with pan juices or a bit of the butter–oil mixture every 15–20 minutes to promote crisp skin.

7. 7

   Deglaze and monitor doneness

   If the pan begins to dry, deglaze with 0.5 cup white wine or chicken stock, scraping up browned bits and spooning them back over the chicken. Continue roasting until the internal temperature reaches 165°F (74°C) in the breast and about 170°F (77°C) in the thigh.

8. 8

   Rest and carve

   Remove the chicken from the oven and let it rest for 15 minutes before carving. Serve with the roasted vegetables and any pan juices.