ROAST CHICKEN, pollo alla genovese

Servings:
4 people
Oven temperature:
200°C
Prep Time:
20 min
Cooking Time:
1 hrs 30 min

Ingredients:
1 large chicken
2 onions
2 cloves of garlic
parsley
sage and rosemary
salt and pepper
1 glass of water
potatoes and olives

This pollo Genovese recipe is a complete meal, and so easy to cook in your wood fired oven! The whole family will enjoy this dish:
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Prepare the chicken:
Cut 1 onions in 4 quarters, and the other in slices. Cut the garlic in halves.
Rub the chicken on the outside and inside with salt and pepper.
Then fill the chicken with the onion quarters and the garlic and parsley.
​Place in a clay oven dish. Put the onion slices, sage and rosemary underneath the chicken, and on top of the chicken, the rest around the chicken.
If you like you can add potatoes: peel the potatoes and cut in large cubes, add salt and a sprinkle of olive oil, and add green olives.
Pour 1 glass of water in the dish, and place in the hot oven (around 220°C)
After around 20 to 25 minutes, don't add any logs to the fire, but let the fire slowly cool down a little. Total cooking time for Piccolo and My-Fiamma is around 40 - 45 minutes, for our brick ovens it is 50 to 60 minutes, depending on the size of the chicken.
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Serve with a nice fresh salad. And if you do the chicken only, without the potatoes and olives, it is nice to serve with toasted ciabatta bread instead, to do the "scarpetta" ("clean" the dish with the ciabatta bread).

Fire tips for roasting