Wood Fired Chicken Recipe

Preheat and prep

Preheat the wood-fired grill to 425-450 F (218-232 C). Pat the half chicken dry with paper towels.

Season the chicken

Brush the chicken with olive oil. In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, and fresh thyme; rub evenly over the chicken and under the skin if possible. Add lemon zest on the skin if using.

Roast the chicken

Place the chicken on a rack over a baking pan and roast in the wood fire at 425-450 F. Roast for 40-50 minutes, or until the thickest part reaches 165 F (74 C). Baste with pan juices every 15 minutes. Rest the chicken for 10 minutes before serving.

In a saucepan over medium heat, melt butter. Add onion and garlic; sauté until translucent.

Stir in flour and cook 1-2 minutes to form a light roux.

Whisk in roasted green chiles and slowly add chicken stock; bring to a simmer and cook until slightly thickened.

Stir in heavy cream; simmer 2-3 minutes; season with salt and pepper. If desired, stir in chopped cilantro before serving.

Peel (optional) and cut potatoes into equal chunks. Boil in salted water until fork-tender, about 15-20 minutes.

Drain and mash with butter and garlic. Gradually whisk in milk until creamy. Season with salt and pepper.

Preheat oven to 425 F (218 C) if not already hot. Toss carrots, zucchini, and red onion with olive oil, salt, and pepper.

Spread on a sheet pan and roast 20-25 minutes until tender and caramelized. Sprinkle with chopped parsley before serving.