The world may still feel like a hot dumpster fire but today the sun came out, temperatures reached a whole 11 degrees and the birds were singing in the spring. Life has been busy and hectic lately and I finally had a whole two days off to relax and unwind. So what did I do? I fired up the OB and got cooking! What I made was nothing fancy, I didn’t even plate it and present it properly but I didn’t care one bit because it tasted great and it felt great to be outside in the sunshine. So, are you looking for an easy Sunday springtime dinner? Look no further. Fire up your oven and lets get cooking!
Prep Time: 15 minutes
Cook time: 90 minutes
- 1 Large whole chicken*
- 6 cloves of garlic
- 3 tbsp. of melted butter
- 1 lemon
- 4 shallots
- Chilli flakes
- Freshly ground salt and pepper
- As many carrots, green beans and fingerling potatoes as your heart desires
*I live with three other people with large appetites so if you can’t find a large chicken, two smaller ones work just as well!
- Fire up the oven and monitor the temperature to try to keep it at approximately 450f.
- While your fire is roaring, melt 3 tbsp. of butter over a medium heat, toss in some fresh thyme, handful of chilli flakes and 3 cloves of finely diced garlic
- Rub your garlic/chilli/thyme butter all over the chicken, under the skin and in the cavity. Season generously with salt and pepper stuff a lemon in the cavity. (you can cover and refrigerate for a while if you have the time)
- Slice carrots, shallots, toss them in a roasting tray with olive oil, salt and pepper, three cloves of peeled garlic and place the chicken on top.
- Once you’re oven is rolling along at about 450F toss the tray in for 1 hour and 15 minutes, basting often!
- In the mean time, parboil your potatoes until soft, drain the water and fry them in a cast iron pan, with olive oil, salt, pepper and rosemary for about 10 minutes. Parboiling before frying makes them super soft in the middle and crispy on the outside. (I put the pan straight on the hot coals!) *Pro tip* heating the oil before you toss the potatoes in the pan will help them crisp up faster!
- Make sure your chicken is cooked through using a meat thermometer, if you have one (165f in the thickest part of the bird) pull out of the oven, cover and let it rest for 10 minutes. If you don't have a meat thermometer just make sure the juices run clear!
- Fry or boil your green beans and cover with the remaining garlic chilli thyme butter.
- Dinner is served. Too easy.
- (optional) make a cheeky gravy with the juices in the roasting pan by adding some white wine, corn starch and stir over a low heat.
This was a cheap, fast and delicious dinner perfect for a Sunday evening in the springtime! The whole thing cost me less than $40 and there was more than enough food. The lads loved it, I loved it, Bread Sheppard was probably jealous. It’s nothing fancy, no bells or whistles just simple ingredients that an idiot like me can cook on a wood fired oven! It’s also an interchangeable dinner, you can replace any of the vegetables, herbs or spices to adjust to your taste! So get out there and get cooking!