• 1 whole chicken
• 1 onion
• 2 carrots
• 2 stalks celery
• 1 bulb garlic
• 1 ripe tomato
• 2 bay leaves
• 1 sprig thyme
• 1/2 dozen parsley stalks
• Salt and pepper
• 4 tablespoons white flour

Instructions:

Preparing the Oven:

1. Bring the temperature of your oven to approximately 350-400°F. If using an indoor kitchen oven, preheat it to the same temperature.

Preparing the Vegetables:

2. Roughly chop all the vegetables, including the onion, carrots, celery, garlic, and tomato. No need to peel; just rinse and chop. Distribute them evenly on the bottom of a roasting pan. This vegetable base will prevent the chicken from sticking to the pan and will later add flavour to a quick stock for making gravy.
3. Scatter the bay leaves, thyme, and parsley stalks on top of the vegetable mixture.

Preparing the Chicken:

4. If you have the chicken’s innards (gizzard, heart, liver), remove them, rinse with cold water, and mix them in with the vegetable mixture. This adds flavour to the gravy. Rinse the whole chicken in cold water and pat it dry with paper towels.
5. Trim off the tiny winglet points from each wing and add them to the vegetable mix as well. Trim any excess fat from the chicken and discard it.
6. Season the chicken, both inside and out, with salt and pepper. Position the chicken on top of the vegetables in the roasting pan.

Roasting the Chicken:

7. Roast the chicken in the preheated wood-fired oven (350-400°F) for about 1 to 1.5 hours. Cover the roasting pan with a lid or foil for the first hour and remove it for the final hour of cooking. Cook until the juices run clear.
8. Once done, remove the chicken from the pan and place it on a platter. Tent it with foil to keep it warm while you prepare the gravy.

Preparing the Gravy:

9. Strain the juices from the roasting pan into a small saucepan. Skim off any excess fat from the top of the liquid, season it to taste, and bring it to a boil on an indoor stovetop or outdoor hotplate.
10. In a small bowl, whisk together the flour and enough cold water to form a mixture with the consistency of heavy cream. Slowly add the flour/water slurry to the boiling vegetable/chicken stock, stirring constantly to avoid lumps. Reduce the heat and simmer until the gravy thickens.

Serving:

11. Carve the roasted chicken and serve it with the prepared gravy. You can also serve it with seasonal roasted vegetables on the side. Simply peel and cut the fresh vegetables into uniform pieces, dress them with butter, olive oil, salt, and pepper, and roast alongside the chicken for 30 to 45 minutes until they are done to your liking.
12. Enjoy your delicious wood-fired roast chicken with vegetables!

This recipe allows you to savor the flavors of tender roast chicken with the added smokiness from the wood-fired oven, making it a delightful meal for any occasion. And when you’re ready to create culinary masterpieces like this from the comfort of your own home, be sure to explore the range of MB Chef Pizza Ovens for an exceptional cooking experience. Your homemade pizza sauce is now ready to be used as a delicious and flavorful base for your pizzas. Enjoy!