{"product_id":"wood-fired-chicken-pot-roast","title":"Wood-Fired Chicken Pot Roast","description":"\u003cp\u003eA whole chicken pot-roasted in a wood-fired oven, nestled on a bed of root vegetables with white wine and stock. The retained heat does all the work - ninety minutes of gentle cooking gives you fall-apart chicken with golden, crispy skin and vegetables that have soaked up all the juices. This is the kind of hands-off cooking that a pizza oven excels at once you have learned to manage the temperature.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 whole chicken\u003c\/li\u003e\n  \u003cli\u003e2 onions, thickly sliced\u003c\/li\u003e\n  \u003cli\u003e2 parsnips, peeled and cut into chunks\u003c\/li\u003e\n  \u003cli\u003e4 carrots, peeled and cut into chunks\u003c\/li\u003e\n  \u003cli\u003e8 potatoes, peeled and quartered\u003c\/li\u003e\n  \u003cli\u003e3 garlic cloves, sliced\u003c\/li\u003e\n  \u003cli\u003e2 bay leaves\u003c\/li\u003e\n  \u003cli\u003eA few sprigs of fresh thyme\u003c\/li\u003e\n  \u003cli\u003e250ml white wine\u003c\/li\u003e\n  \u003cli\u003e250ml strong chicken stock\u003c\/li\u003e\n  \u003cli\u003e1 lemon\u003c\/li\u003e\n  \u003cli\u003eOlive oil\u003c\/li\u003e\n  \u003cli\u003eSalt and pepper\u003c\/li\u003e\n  \u003cli\u003eA generous pinch of dried oregano\u003c\/li\u003e\n  \u003cli\u003eCrusty sourdough bread and chopped parsley, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eHeat your pizza oven to approximately 200-220°C.\u003c\/li\u003e\n  \u003cli\u003ePlace the vegetables, bay leaves, and thyme in a tight-fitting pot or Dutch oven. Season with salt and pepper. Sit the chicken on top of the vegetables.\u003c\/li\u003e\n  \u003cli\u003ePour the white wine and chicken stock around the vegetables (not over the chicken). Drizzle the chicken with olive oil and season generously with salt, pepper, and oregano.\u003c\/li\u003e\n  \u003cli\u003eCover tightly with baking parchment, then seal with the lid or a double layer of foil. Cook for 60-90 minutes depending on the size of your chicken.\u003c\/li\u003e\n  \u003cli\u003eRemove from the oven and check the chicken is cooked through - pierce the thigh and the juices should run completely clear. If undercooked, return covered for another 30 minutes.\u003c\/li\u003e\n  \u003cli\u003eAdd a little kindling to bring the oven temperature back up. Remove the covering, baste the chicken with the pot juices, and return uncovered for 15 minutes to brown the skin.\u003c\/li\u003e\n  \u003cli\u003eServe with a squeeze of lemon, fresh parsley, crusty bread, and spoon the cooking juices over everything.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927913344,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-chicken-pot-roast-5946800.jpg?v=1772409441","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-chicken-pot-roast","provider":"Kitchen In The Garden","version":"1.0","type":"link"}