{"product_id":"pizza-oven-spatchcock-chicken-with-garlic-and-herbs","title":"Pizza Oven Spatchcock Chicken with Garlic and Herbs","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 whole chicken, approximately 1.8kg, spatchcocked (backbone removed, pressed flat)\u003c\/li\u003e\n  \u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh thyme leaves\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh rosemary, finely chopped\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon fresh oregano leaves\u003c\/li\u003e\n  \u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e500g baby potatoes, halved (optional)\u003c\/li\u003e\n  \u003cli\u003e1 lemon, sliced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMix 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.\u003c\/li\u003e\n  \u003cli\u003eFire up your pizza oven and let it burn down until the floor temperature is around 200-250°C.\u003c\/li\u003e\n  \u003cli\u003eIf using potatoes, toss them with a little olive oil, salt, and pepper and spread them in a large cast iron pan or roasting tray.\u003c\/li\u003e\n  \u003cli\u003ePlace the chicken skin-side up on top of the potatoes (or directly in the oiled pan). Scatter lemon slices around.\u003c\/li\u003e\n  \u003cli\u003eSlide the pan into the pizza oven. Cook for 35-45 minutes, rotating the pan every 15 minutes for even cooking.\u003c\/li\u003e\n  \u003cli\u003eThe 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.\u003c\/li\u003e\n  \u003cli\u003eRest in the pan for 10 minutes before carving. Serve with the roasted potatoes and any pan juices.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894920576,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/pizza-oven-spatchcock-chicken-with-garlic-and-herbs-8086850.jpg?v=1775060951","url":"https:\/\/kitcheninthegarden.co.uk\/products\/pizza-oven-spatchcock-chicken-with-garlic-and-herbs","provider":"Kitchen In The Garden","version":"1.0","type":"link"}