If you've got the thyme, we've got the ultimate whole chicken recipe for you to cook in the pizza oven this weekend. So light a fire, pop open a bottle of Sauvignon Blanc, and enjoy this slow, but oh-so delicious bird.
Ingredients
1 large free-range chicken, about 5 1/2 lbs
1 lemon
1 handful fresh thyme
1 cup dry white wine
2 tablespoons of Herbs de Provence
3 tablespoons of extra virgin olive oil
Salt and ground black pepper
Directions
For the Pizza Oven
1. Build a fire in the oven and let it reach 375 °F. Push the fire to the back of the oven.
2. Cut the lemon into quarters. Stuff the lemon and a handful of the thyme into the chicken cavity. Rub the olive oil all over the chicken and season with Herbs de Provence, salt, and pepper.
3. Place the chicken in a roasting pan and poor the wine into the base. Cover with foil and bake with the door closed for 16 minutes per pound, plus an extra 20 minutes.
4. Remove the foil 30 minutes before the end of cooking and return the chicken to the oven to let the skin turn golden brown and crispy.
5. Let the bird rest for 5 minutes before carving to allow the juices to settle.
For the Conventional Oven
1. Preheat the oven to 375 °F.
2. Cut the lemon into quarters. Stuff the lemon and a handful of the thyme into chicken cavity. Rub the olive oil all over the chicken and season with Herbs de Provence, salt, and pepper.
3. Place the chicken in a roasting pan and poor the wine into the base. Cover with foil and bake for 16 minutes per pound, plus an extra 20 minutes.
4. Remove the foil 30 minutes before the end of cooking and return the chicken to the oven to let the skin turn golden brown and crispy.
5. Let the bird rest for 5 minutes before carving to allow the juices to settle.