Sheet Pan Chicken Supper
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 whole chicken, skin on and broken down into wings, legs/thighs, breasts (reserve bones for stock)
  • 1 bunch rainbow carrots, peeled, cut into 2-inch pieces
  • 1 yellow onion, large, cut into 1-inch pieces
  • 1 butternut squash, cleaned, cut into 1-inch, pieces
  • 6 each red potatoes, medium size, cut into 1-inch pieces
  • 1 bunch broccolini, cleaned
  • 1 shallot, cleaned, cut into thin rings
  • 1 head garlic, broken down into cloves, skin on
  • 1 lemon cut into half
  • Extra virgin olive oil, for roasting
  • Kosher salt and freshly cracked black pepper
  • Fresh herbs; rosemary, sage, parsley, roasted and for garnish
Instructions
  1. Building the fire: Preheat the Bull pizza oven to 500-600 degrees F. Allow the fire to burn about 30 minutes until embers start to form and the oven temp is around 375 degrees F.
  2. For the chicken: Break the chicken down, leaving the skin on. Place throughout the sheet pan.
  3. For the carrots: Peel the carrots and cut them down into large, 1-inch pieces. Don’t forget my chef’s note at the top! Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
  4. For the butternut squash: Peel the outside of the squash. Carefully cut the long, upper section away for the round second at the bottom. Cut in half, into 1-inch strips, and then into 1-inch asymmetrical pieces. Remove the seeds from the bottom section and repeat the steps from the upper section. Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
  6. For the red potatoes and yellow onion: Cut into large, 1-inch pieces. Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
  7. For the garlic: Take a head of garlic, clean and remove the cloves with the skin on . Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
  8. For the shallots: Remove outer skin, and carefully cut into thin pieces. If you have a mandolin, cut into thin rings. Toss in a good quality olive oil, salt and pepper and scatter throughout the sheet pan.
  9. To cook: Place the sheet pan (don’t forget to add the lemon and fresh herbs) in the opposite corner of the fire. Put the cover on the front of the pizza oven and cook for 20 minutes. Using the Bull's pit mitt, rotate the sheet pan and cook for another 20-30 minutes, or until the chicken in done. Place the clean and dressed broccolini into Bull’s square non-stick pan and place next to the sheet pan and cook till crispy, golden brown, around 15 minutes total.
  10. To serve: Serve family style. Squeeze lemon over the chicken, and serve in the sheet pan, right in the center of the table. Watch and your family and friends devour this delicious, yet simple, dish.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/wood-fired-chicken-supper/