Pizza Oven Spatchcock Chicken with Garlic and Herbs

A whole chicken, spatchcocked (backbone removed and pressed flat), then roasted in a cast iron pan in the pizza oven with garlic, herbs, and lemon. Spatchcocking means the chicken cooks evenly and much faster - you get crisp, golden skin all over and juicy meat throughout. The pizza oven's intense heat makes this one of the best ways to cook a whole bird.

Ingredients

• 1 whole chicken, approximately 1.8kg, spatchcocked (backbone removed, pressed flat)
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh oregano leaves
• Zest and juice of 1 lemon
• 1 teaspoon smoked paprika
• Flaky sea salt and freshly ground black pepper
• 500g baby potatoes, halved (optional)
• 1 lemon, sliced

Method

1. Mix the olive oil, garlic, thyme, rosemary, oregano, lemon zest and juice, smoked paprika, salt, and pepper into a paste. Rub all over the spatchcocked chicken, getting under the skin where you can. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
2. Fire up your pizza oven and let it burn down until the floor temperature is around 200-250°C.
3. If using potatoes, toss them with a little olive oil, salt, and pepper and spread them in a large cast iron pan or roasting tray.
4. Place the chicken skin-side up on top of the potatoes (or directly in the oiled pan). Scatter lemon slices around.
5. Slide the pan into the pizza oven. Cook for 35-45 minutes, rotating the pan every 15 minutes for even cooking.
6. The chicken is done when the skin is deeply golden and crisp, and the internal temperature reads 75°C in the thickest part of the thigh.
7. Rest in the pan for 10 minutes before carving. Serve with the roasted potatoes and any pan juices.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.