Stella’s Sunday Chicken

Sunday afternoons are the perfect time to pop a chicken and some vegetables in the oven and let them roast for a delicious “set and forget” meal. The subtle smoke and moist heat of a wood fired oven infuse into the meat, keeping the chicken juicy and bringing together the flavors of this classic dish. Chef Vito Romani gives us a flexible recipe that can be easily adapted to ingredients you have on hand for authentic, Italian-style cooking.

Stella's Sunday Chicken

Chicken and vegetables roasted in a wood fired oven by Chef Vito Romani

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Dish, Meat And Poultry

Cuisine Italian

Ingredients

  

• whole chicken
• onion - quartered
• Red potatoes - sliced into rounds
• Yukon gold potatoes - sliced into rounds
• carrots - sliced into rounds
• Italian Parsley - chopped
• garlic cloves - thinly sliced
• black olives
• Green olives (with pits)
• lemon - juiced

Herbs and Spices

• rosemary
• fresh oregano
• salt
• coarsely ground black pepper
• Poultry Seasoning
• Dash Cayenne Pepper (optional)
• extra virgin olive oil (EVO)

Instructions

 

• Build a fire in the oven and let it burn down to coals - Approximately 400 degrees F.
• Place chicken, surrounded by vegetables, in an oven-proof or terracotta pan.
  
• Rub chicken with a paste of salt, pepper, poultry seasoning, cayenne, herbs, and a little EVO.
• Sprinkle vegetables with the same seasonings and more EVO.
  
• Squeeze lemon on chicken and vegetables.
• Place pan in the oven; close door.
• Bake until chicken reaches an internal temperature of 165 degrees F. (Approximately 45 minutes - 1 hour)
  
• Remove; let chicken rest for a few minutes, slice, serve, and enjoy!
  

Keyword chicken, forno bravo, recipe, wood-fired oven, vito romani, vegetables, wood fired roast chicken