wood fired cooking

A simple, basic guide for roasting in a Wood Fired Bella Oven, where moist, roasted chicken and tender, flavorful vegetables come together for a delicious evening meal.

Bella Roasted Chicken

chicken

potatoes

red onion (Quartered)

whole garlic cloves

carrots (Peeled and halved,

Salt and pepper

paprika

Grapeseed oil ((It has

Remove the chicken from refrigeration and packaging an hour before placing it in the oven.

Build and start your fire, using enough wood to take it to 750 degrees. (At which point, you will let it burn down to coals with the door completely closed and the vent flue mostly closed to retain heat.)
~Meanwhile~

In a large bowl, toss the vegetables in grapeseed oil, salt, and pepper, then arrange them in the pan around the rack.

Wash and dry your chicken. Combine salt, pepper, and paprika and rub it on the chicken; place chicken on the rack.

Cover the whole pan and rack with a foil tent, and poke a dozen or so small holes in it for steam venting. (Otherwise, you’re steaming the chicken rather than roasting it.)

When your oven cools to 550-600 degrees F, rake the coals to one side and place the pan in the oven parallel to the banked coals. Replace the door. Let it bake for 10-12 minutes.

Turn the pan 180 degrees and let bake for 25-30 minutes. Turn the pan 180 degrees again and let bake for a final 10-15 minutes. (Mine was done after 50 minutes.)

Remove the pan from oven and let it rest with the foil in place for 5 minutes. Remove the foil and let it rest another 5-10 minutes. At this point, I checked the temperature at a thigh joint-- Goal is 165 - 180 degrees F.
Enjoy!

Simply seasoned chicken with summer vegetables combine for a one pot dinner delight.

Dutch Oven Baked Spatchcock Chicken

Whole Chicken (- 3 lb (Average))

Carrots

Red Onion

Zucchini

Yellow Squash

Garlic Cloves (- Fresh)

Red Skin Potatoes

Sprigs

oz Olive Oil

oz White Wine

Salt

Pepper

Parsley (- For Garnish)

Split the chicken down the back, and remove the back bone and center breast bone.

Clean &amp; cube the carrots, squash, zucchini, onion, and potatoes.

Peel and slice the fresh garlic.

In your Dutch oven, mix the vegetables, potatoes, and thyme with half the olive oil and season with salt &amp; pepper.

With the rest of the oil, rub the chicken and season it with salt &amp; pepper on both the cavity and the outside of the chicken. Lay it on top of the vegetables.

Pour in the white wine and cover.

Place in an approximately 500 degrees F oven away from the fire. Depending on the size of your oven, bake for 45 minutes to an hour and check for an internal temp of 165 degrees F.  At 165 degrees F,  remove the cover and cook next to the flames for another 5 minutes to color and crisp the skin.

Let sit for 5 minutes, then cut the chicken into pieces. Transfer vegetables onto a serving platter and place the chicken on top. Top with fresh parsley or basil for color.

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Bella Roasted Chicken

Dutch Oven Baked Spatchcock Chicken

Top 2 wood fired cooking recipes from across the web

The most viewed wood fired cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bella Roasted Chicken

Dutch Oven Baked Spatchcock Chicken

The most viewed wood fired cooking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine