Fast, Easy and Delicious! one-pan recipe perfect for the Maximus!
Prep Time15mins
Active Time55mins
Total Time1hr20mins
Course: Main Course
Yield: 4
Equipment
Wood Fired Oven
Roasting pan
Materials
1wholeMarinated butterflied chicken For this recipe, I used a prepared marinated chicken, available from most NZ supermarkets.
2largePotatoes
4mediumCarrots
3tbspOlive oil
3tbspWhite wine
500gramsGreen beans
2tbspDry herbs
Instructions
Pre-heat Wood Fired oven, then allow temperature to fall to 220 degrees
Cut your vegetables into roughly 3cm cubes, you may use whatever vegetables you prefer, I chose carrot and potato.
Toss your vegetables in olive oil and dry herbs of your preference, I used thyme, ground corriander seeds, garlic flakes and chives.
Place your vegetables into your roasting pan, I recommend placing your vegetables in a single layer.
Place your butterflied chicken on top of your vegetable arrangement.
Cover with tin foil, I placed a toothpick into the breast of the chicken to ensure the tinfoil did not stick to the chicken. I also created about 10 toothpick holes in the tinfoil cover for excess steam to escape.
Place in the oven at 220 degrees for 15 minutes.
After 15 minutes you want to uncover the chicken and add dashes of white wine into the pan. Place back into the oven rotating the dish nearest the flame. Allow to cook for a further 15 minutes.
After 30 minutes of cooking you can remove the tinfoil to get some colour on the chicken. This will take roughly 15 minutes. Add the Beans at this point. Your temperature should have dropped to around 180 degrees, this is perfect for finishing off.
Once you are happy with the amount of colour on the chicken, place on a plate and check the temperature of the chicken with a thermometer - Your chicken should be 75 degrees. Alternatively ensure the juices are running clear from the chicken.
Create a tinfoil tent for your chicken and allow to rest for 10-15 minutes.
While your chicken is resting, you will want to also get some colour on your vegetables so place those back in the oven for another 10-15 minutes.
Portion chicken into required amount of pieces, serve with a salad or slaw of your choice and enjoy!