Jul 13 2026
Restaurants›Vicino›Wood Oven Chicken Recipe

Wood Oven Chicken Recipe

Inspired by Vicino
Time3h
Serves4

brined chicken + fingerling potatoes + baby carrots + fried sage leaf + lemon herb aioli

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Ingredients

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Brined Chicken

Fingerling Potatoes

Baby Carrots

Fried Sage Leaves

Lemon Herb Aioli

Method

Brining the Chicken

  1. 1

    Prepare the Brine

    In a large pot, combine water, kosher salt, brown sugar, black peppercorns, smashed garlic, and fresh thyme. Heat over medium heat, stirring until salt and sugar are dissolved. Remove from heat and cool completely.

  2. 2

    Brine the Chicken

    Once the brine is cool, submerge the whole chicken in the brine. Cover and refrigerate for at least 4 hours or overnight for best results.

Cooking the Chicken

  1. 3

    Preheat the Oven

    Preheat your wood oven to 375°F (190°C).

  2. 4

    Prepare the Chicken

    Remove the chicken from the brine, rinse it under cold water, and pat it dry with paper towels. Season with salt and pepper.

  3. 5

    Roast the Chicken

    Place the chicken in the oven and roast for about 1.5 hours or until the internal temperature reaches 165°F (75°C).

Cooking the Fingerling Potatoes

  1. 6

    Prepare the Potatoes

    Wash and dry the fingerling potatoes. Cut them in half lengthwise.

  2. 7

    Season and Roast

    Toss the potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven alongside the chicken for about 30-40 minutes or until golden brown and tender.

Cooking the Baby Carrots

  1. 8

    Blanch the Carrots

    In a pot of boiling water, blanch the baby carrots for 3 minutes. Drain and set aside.

  2. 9

    Glaze the Carrots

    In a skillet, melt the butter over medium heat. Add the honey and salt, then add the blanched carrots and sauté for about 5-7 minutes until they are coated and tender.

Frying the Sage Leaves

  1. 10

    Heat the Oil

    In a small saucepan, heat the olive oil over medium heat until hot.

  2. 11

    Fry the Sage Leaves

    Add the sage leaves to the hot oil and fry for about 1-2 minutes or until crispy. Remove and drain on paper towels.

Making the Lemon Herb Aioli

  1. 12

    Combine Ingredients

    In a bowl, mix together mayonnaise, minced garlic, lemon juice, chopped parsley, and salt until well combined.

  2. 13

    Serve

    Serve the aioli alongside the roasted chicken and vegetables.

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