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Brick Oven Whole Chicken Recipe

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This recipe for Brick Oven Whole Chicken is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
whole chicken
onion - quartered
Red potatoes - sliced into rounds
Yukon gold potatoes - sliced into rounds
carrots - sliced into rounds
Italian Parsley - chopped
garlic cloves - thinly sliced
black olives
Green olives (with pits)
lemon - juiced
Herbs and Spices
rosemary
fresh oregano
salt
coarsely ground black pepper
Poultry Seasoning
Dash Cayenne Pepper (optional)
extra virgin olive oil (EVO)

Directions:
Directions:
Build a fire in the oven and let it burn down to coals - Approximately 400 degrees F.

Place chicken, surrounded by vegetables, in an oven-proof or terracotta pan.

Rub chicken with a paste of salt, pepper, poultry seasoning, cayenne, herbs, and a little EVO.

Sprinkle vegetables with the same seasonings and more EVO.

Squeeze lemon on chicken and vegetables.

Place pan in the oven; close door.

Bake until chicken reaches an internal temperature of 165 degrees F. (Approximately 45 minutes - 1 hour)

Remove; let chicken rest for a few minutes, slice, serve, and enjoy!

Personal Notes:
Personal Notes:
We also use this recipe to make a spatchcock chicken in the brick oven.

 

 

 

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