Wood-fire Roasted Chicken* Recipe
crushed herbs, mashed red potatoes, sweet glazed carrots
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Ingredients
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FROM OUR ROTISSERIE
Method
FROM OUR ROTISSERIE
- 1
Prepare the Chicken
Preheat your wood-fired oven to 375°F (190°C). In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade. Rub the marinade generously all over the chicken, including under the skin for extra flavor.
- 2
Roasting the Chicken
Place the chicken on a rotisserie spit or in a roasting pan. Roast the chicken in the wood-fired oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices every 20 minutes for added moisture.
- 3
Prepare the Mashed Potatoes
While the chicken is roasting, wash and cut the red potatoes into quarters. Boil them in a large pot of salted water for about 15-20 minutes, or until tender. Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.
- 4
Glaze the Carrots
In a separate saucepan, combine the carrots, brown sugar, honey, and water. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the carrots are tender and glazed. Stir occasionally to prevent burning.
- 5