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Ingredients
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Main Ingredients
Vegetable Side
Salad
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, mix together the olive oil, minced garlic, paprika, salt, black pepper, and fresh thyme. Rub this mixture all over the halved chicken, ensuring it is well coated. Allow it to marinate for at least 30 minutes or up to overnight in the refrigerator.
- 2
Preheat the Wood-Fired Oven
Prepare your wood-fired oven and preheat it to about 450°F (232°C). Ensure that the fire is well established and that the cooking surface is hot.
- 3
Cook the Chicken
Place the marinated chicken halves skin-side down on the grill grate in the wood-fired oven. Cook for about 25 minutes, then flip the chicken and cook for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Preparing the Sweet Potatoes
- 4
Roast the Sweet Potatoes
While the chicken is cooking, toss the cubed sweet potatoes with olive oil, salt, black pepper, and cinnamon in a bowl. Spread them out on a baking sheet and place them in the wood-fired oven. Roast for about 20-25 minutes, or until tender and slightly caramelized, tossing halfway through for even cooking.
Preparing the Salad
- 5
Assemble the Salad
In a salad bowl, combine the baby lettuce mix, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Toss gently to combine.
Serving
- 6
Plate and Serve
Once the chicken and sweet potatoes are cooked, plate the chicken alongside a generous serving of roasted sweet potatoes. Serve with the fresh salad on the side. Enjoy your wood-fired half chicken with sweet potatoes and baby lettuce!
