Wood-Fired Chicken Supper

A complete one-tray dinner cooked in the pizza oven - chicken pieces nestled amongst root vegetables, all roasted together until the chicken skin is golden and the veg are caramelised and sticky. Simple to prepare, hands-off to cook, and the kind of meal that makes everyone at the table very happy.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 500g baby potatoes, halved
• 3 carrots, peeled and cut into chunky pieces
• 2 red onions, cut into wedges
• 1 head of garlic, cloves separated (skin on)
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Flaky sea salt and freshly ground black pepper
• 1 lemon, cut into wedges
• Fresh flat-leaf parsley, to serve

Method

1. Fire up your pizza oven and let it burn down until the floor temperature is around 200-220°C. Push the embers to the back or side to create a zone of even heat.
2. Toss the potatoes, carrots, onion wedges, and garlic cloves with 2 tablespoons of olive oil, salt, and pepper in a large roasting tray (make sure it fits your pizza oven).
3. Season the chicken thighs with smoked paprika, thyme, rosemary, salt, and pepper. Rub with the remaining olive oil. Nestle the chicken pieces on top of the vegetables, skin-side up.
4. Tuck the lemon wedges amongst the vegetables.
5. Slide the tray into the pizza oven. Cook for 35-45 minutes, rotating the tray halfway through. The chicken is done when the skin is deeply golden and the internal temperature reads 75°C in the thickest part of the thigh.
6. If the vegetables need more time, remove the chicken to rest and return the tray for a further 10 minutes.
7. Let the chicken rest for 5 minutes, then scatter with fresh parsley and serve straight from the tray.

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