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Wood Fired Chicken and Vegetables

Stella's Sunday Chicken

Chicken and vegetables roasted in a wood fired oven by Chef Vito Romani
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish, Meat And Poultry
Cuisine Italian

Ingredients
  

  • whole chicken
  • onion - quartered
  • Red potatoes - sliced into rounds
  • Yukon gold potatoes - sliced into rounds
  • carrots - sliced into rounds
  • Italian Parsley - chopped
  • garlic cloves - thinly sliced
  • black olives
  • Green olives (with pits)
  • lemon - juiced

Herbs and Spices

  • rosemary
  • fresh oregano
  • salt
  • coarsely ground black pepper
  • Poultry Seasoning
  • Dash Cayenne Pepper (optional)
  • extra virgin olive oil (EVO)

Instructions
 

  • Build a fire in the oven and let it burn down to coals - Approximately 400 degrees F.
  • Place chicken, surrounded by vegetables, in an oven-proof or terracotta pan.
    Close up of chunk-cut vegetables on a white plate
  • Rub chicken with a paste of salt, pepper, poultry seasoning, cayenne, herbs, and a little EVO.
  • Sprinkle vegetables with the same seasonings and more EVO.
    Uncooked chicken with herbs and spices on a bed of vegetables in a silver pan
  • Squeeze lemon on chicken and vegetables.
  • Place pan in the oven; close door.
  • Bake until chicken reaches an internal temperature of 165 degrees F. (Approximately 45 minutes - 1 hour)
    Roasting chicken and vegetables next to the fire in the pizza oven chamber
  • Remove; let chicken rest for a few minutes, slice, serve, and enjoy!
    roasted Chicken and Vegetables
Keyword chicken, forno bravo, recipe, wood-fired oven, vito romani, vegetables, wood fired roast chicken