{"product_id":"wood-fired-chicken-supper","title":"Wood-Fired Chicken Supper","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e8 bone-in, skin-on chicken thighs\u003c\/li\u003e\n  \u003cli\u003e500g baby potatoes, halved\u003c\/li\u003e\n  \u003cli\u003e3 carrots, peeled and cut into chunky pieces\u003c\/li\u003e\n  \u003cli\u003e2 red onions, cut into wedges\u003c\/li\u003e\n  \u003cli\u003e1 head of garlic, cloves separated (skin on)\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons smoked paprika\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003e1 lemon, cut into wedges\u003c\/li\u003e\n  \u003cli\u003eFresh flat-leaf parsley, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eFire 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.\u003c\/li\u003e\n  \u003cli\u003eToss 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).\u003c\/li\u003e\n  \u003cli\u003eSeason 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.\u003c\/li\u003e\n  \u003cli\u003eTuck the lemon wedges amongst the vegetables.\u003c\/li\u003e\n  \u003cli\u003eSlide 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.\u003c\/li\u003e\n  \u003cli\u003eIf the vegetables need more time, remove the chicken to rest and return the tray for a further 10 minutes.\u003c\/li\u003e\n  \u003cli\u003eLet the chicken rest for 5 minutes, then scatter with fresh parsley and serve straight from the tray.\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":57545891905920,"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-supper-5759319.jpg?v=1775134506","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-chicken-supper","provider":"Kitchen In The Garden","version":"1.0","type":"link"}