Two weeks left until turkey day! Six Mondays until Christmas Eve?! This time of year sneaks up on ALL of us, and time is as precious as your Bull BBQ! Who doesn’t need a simple-to-prep, hands-free meal to cook when we are the ones running around like a wild turkey?! This week I am sharing one of my go-to meals that delivers in flavor, homemade with love, and is a cinch to whip up during the hectic holiday season.
This week on the menu, wood-fired chicken supper – Crispy, golden brown chicken and roasted fall vegetables cooked next to an open fire in Bull’s extra large pizza oven. A sheet pan layered with rainbow carrots, sweet white onion, butternut squash, roasted garlic cloves, red potatoes, crispy shallots, and charred broccolini served alongside mouth-watering roasted chicken…are you salivating yet?? This one-pan meal has it all..super easy to prep, minimal cleanup, and supper is served!
- When cutting the vegetables, I like to cut them into large, asymmetrical, pieces. This gives the dish a rustic look and fits the family style themed dinner perfectly. Also, the vegetables won’t break down and become mushy or overcook when roasting next to the intense, crackling fire.
- Have you heard?? Don’t throw away those chicken bones, innards and veggie scraps! Toss those bad boys onto a sheet pan, and while the fire is still hot, roast away!
The smoky, hot fire intensifies the flavor and gives the bones a rich, brown roasted color…perfect for the next time you make a flavorful chicken broth or stock. If needed, I run cold water over the veggie scraps before roasting to make sure they are dirt free.
- Click here to check out all the different ways to cook in your Bull pizza oven and the versatility that it has to offer! A MUST HAVE for your outdoor kitchen.
- 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
- 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.
- For the chicken: Break the chicken down, leaving the skin on. Place throughout the sheet pan.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
P.S. Don’t forget – Veterans Day is Sunday, November 11. Be sure to take the time to thank our Veterans for all that they have done.