Tony P's Wood Fired Roasted Chicken

Feb 2, 2014

  Made with All Natural, Antibiotic-free Chicken

Tony P's Half Chicken roasted with lemon, fresh herbs, garlic, olive oil and sea salt.  Served with a side of seasonal balsamic roasted vegetables.

Chicken Brine

  • 5 ½ Chickens  6
  • 2 ½ lemons
  • 12 bay leaves 
  • ½  bunch (2 ounces) flat-leaf parsley
  • ½ bunch (1/2 ounce) thyme
  • ½  bunch Basil
  • ¼  cup honey
  • 10 cloves garlic
  • 1/8  cup black peppercorns
  • 1 cup (10 ounces) sea salt
  • water (enough to cover chickens)

Dissolve salt in 2 quarts of water on stove.  Add this to a large pot, add chicken and spices, cover chicken with cold water and store overnight. Remove the chicken from the brine, rinse with cold water, pat dry with paper towels. Using poultry shears, cut the Chicken halves into 3 pieces consisting of the breast, thigh/wing, and drumstick.  Cut the joint on the thigh/wing.

Prepare the herb mixture by mixing the following together:

  • 5 large garlic cloves, minced
  • 1 Lemon, ¼ cut and squeezed
  • 1/4 cup tablespoons Dijon mustard
  • 1/8 cup  dry white wine
  • 1/4 cup extra-virgin olive oil
  • 1/16 cup soy sauce
  • ½  tablespoon Tabasco
  • 1/8  cup fresh rosemary chopped stems removed
  • 1/8 cup fresh parsley chopped stems removed
  • 1/8 cup fresh basil chopped stems removed
  • ½  Tablespoos Fresh ground pepper
  • ½  Tablespoon herbes de Provence
  • 1/8 cup Hot Giardiniera
  • 1/8  cup  sea salt

To Cook: Place chicken in iron pan with olive oil and cook at 475 for 20 minutes, coat with herb mixture, turn chicken over and coat (the now top side) with herb mixture. Depending on the Vegetable -- add  the roasted vegetable mixture and Cook for 20 more minutes in a cooler spot of the oven. 

Roasted Vegetables

  • Fresh Sea salt
  • Fresh ground Black Pepper
  • 1 part Balsamic Glaze
  • 2 parts Extra Virgin Olive oil

Mix all ingredients together and set aside in a covered container until time to cool.