After baking bread, when the wood-fired oven is still quite hot, Doug Rountree of Murray Hollow Bakehouse roasts a whole chicken on potatoes and onions. This high-heat method particularly suits a 4-pound bird, because it allows enough time for the potatoes to cook through.
|3||Yukon Gold potatoes, cut into thick spears|
|1||large red onion, cut into wedges|
|3||tablespoons olive oil|
|Salt and pepper, to taste|
|1||cup boiling water|
|1||whole chicken (4 pounds)|
|2||tablespoons chopped fresh parsley|
1. Set the oven at 500 degrees. In a large roasting pan, combine the potatoes and red onion. Toss with your hands. Sprinkle with 2 tablespoons of the olive oil, salt, and pepper. With your hands, toss well so the vegetables are coated all over.
2. Pour the boiling water into the pan. Set the chicken on the vegetables. Rub it with the remaining 1 tablespoon olive oil, salt, and pepper.
3. Roast the chicken for 1 1/4 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. If the potatoes are not done, remove the chicken from the pan. Let the potatoes continue cooking until they are tender when pierced with a skewer. Let the chicken rest for 10 minutes before cutting into pieces. Sprinkle chicken and vegetables with parsley.
Stephen Meuse. Adapted from Doug Rountree