Fire Roasted Whole Chicken with Fingerling Potatoes
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 whole, free range organic chicken
  • 1 lemon
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 2# fingerling potatoes, multi color
  • 5 tablespoons extra virgin olive oil, see below for division
  • 5 cloves of garlic, peeled, roughly minced
  • 2 sprigs of rosemary
  • 4 sprigs thyme
  • 4 sprigs of parsley
  • Salt and Pepper
Instructions
  1. Get your pizza oven fire going. Using the Bull Therma Gun, make sure the temperature of the stone of the oven has reached 550 degrees. Once it has, start the process of preparing the chicken.
  2. Take the roughly chopped veggies (creating a mirepoix mix) and place them directly onto the grill pan. Add 2 tablespoons of evoo, salt and pepper, lightly toss, lining the grill pan evenly throughout.
  3. Scatter the rosemary, thyme and parsley sprigs on top of the mirepoix.
  4. Cut the lemon in half and place on top of the mirepoix mix.
  5. If the chicken comes with the innards (gizzard, heart and liver), remove, rinse with water and put with the mirepoix veggie mix. This will add flavor to chicken drippings while cooking in the oven.
  6. Rinse the whole chicken with cold water and pat dry with a paper towel.
  7. Trim off any excess fat and discard.
  8. With the Bull Wood Handle Basting Brush, brush 2 tablespoons of evoo all over the chicken followed by salt and pepper both inside and outside of the chicken.
  9. Once the cooling oven has reached 450 degrees, place the chicken into the oven to cook. This should take around 1 to 1½ hours total. To avoid the chicken skin from burning, place foil over the top of the chicken for the first hour, and removing for the last 30 minutes.
  10. While the chicken is cooking, wash the fingerling potatoes well with water and dry. Toss the fingerling potatoes with 3 tablespoons of evoo, salt and pepper. Place them in another grill pan or carefully add them directly to the pan in the oven with the chicken and mirepoix. When the chicken has about 25 minutes to go, place the potatoes into the pizza oven. They should be done in 20 to 25 minutes.
  11. Roast the chicken until the Bull Instant Read Flip Tip Digital Thermometer inserted into the thigh registers to 165 degrees and the juices run clear when you pierce the thickest part of the thigh.
  12. Once done, remove the grill pan and let the chicken rest for at least 10 minutes on your Bull Bamboo Chopping Block, allowing it to carry over cook.
  13. Strain the juices from the grill pan into a small bowl, skimming off the excess fat from the top of the liquid, cover with foil and keep warm to serve along with the chicken. Taste, and if needed, add salt and pepper to the jus.
  14. Carve the chicken and serve along with the jus and sliced lemon, which can be squeezed on top of the chicken for extra flavor and roasted fingerling potatoes.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/fire-roasted-whole-chicken-with-fingerling-potatoes/