This wholesome and incredibly easy chicken pot roast is the perfect comfort food, cooked in the Delivita Wood-Fired Oven makes for light work and a joyous way to cook. Recipe courtesy of the fabulous Theo Michaels.
2 onions, sliced thick
2 parsnips, peeled, cut into 2 inch chunks
4 carrots, peeled, cut into 1 inch chunks
8 potatoes, peeled, cut into quarters
3 cloves garlic, sliced
2 bay leaves
Few sprigs thyme
250ml white wine
250ml strong chicken stock
1 tsp salt/ pepper
Generous pinch oregano
Chunks sourdough and chopped parsley to serve
Fire up the wood fired oven to get to a temperature of around 200-220c
Drop all the vegetables into a tight fitting pot including the bay leaves and thyme and season with pinch salt and pepper. Place the chicken on top, pour over the wine and enough chicken stock to just cover the vegetables, then finish with a drizzle of olive oil over the chicken and season with salt, pepper and oregano.
Cover with baking parchment then seal the lid with a cover or tightly fitting foil.
Place into the woodfired oven and close the oven door. Leave to cook for 60-90 minutes, depending on the size of the chicken, then remove from the oven.
Add a bit of kindling to get the temperature back up and while that is firing away, remove the foil and parchment (check the chicken is cooked by piercing the chicken in the thickest part of the thigh to see if the juices run clear, if so, it is cooked, if not, pop it back in the oven covered for 30 minutes).
Baste the chicken with the juice from the pot roast then return back to the oven uncovered for another 15 minutes to brown the top.
When ready to serve; give it a squeeze of lemon, a scattering of fresh parsley and carve the bird serving it in bowls with the vegetables and plenty of the juices to mop up with bread!
Note – if you want to make this in a regular oven, follow the method above with a temperature of 200c throughout.
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