Lemon and Thyme Roasted Chicken with Wilted Greens

Name: Lemon and Thyme Roasted Chicken with Wilted Greens
Yield: Serves 6
Ingredients: 2 fresh red chillies, seeded, and very finely chopped; 1 lemon; 1 large free-range chicken, about 2.5 kg/5½ lb; 60 ml /4 tbsp olive oil; 1 handful of fresh thyme; 2 heads greens, such as cavolo nero, curly kale or spring greens (collards); 2 heads greens, such as cavolo nero, curly kale or spring greens (collards); 1 medium leek, washed and finely sliced; 2 heads greens, such as cavolo nero, curly kale or spring greens (collards); salt and ground black pepper; 200 ml /7 fl oz /scant 1 cup dry white wine; 2 heads greens, such as cavolo nero, curly kale or spring greens (collards); salt and ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Roast chicken is an all-time classic and surely everyone’s favourite. The meat stays beautifully succulent when cooked in the wood-fired oven, while the skin becomes golden and crisp with a hint of smokiness. Don’t throw the carcass away after your meal — use it to make the best-ever chicken stock in your falling oven.

Ingredients

1 large free-range chicken, about 2.5 kg/5½ lb
1 lemon

Main course
Gluten-free

Method

Build up the fire in the oven until the temperature reaches 190°C/375°F. This will take about 45 minutes. Push the fire to the back of the oven with a metal peel or coal hook.