Brick Oven Roasted Chicken

Roasted Chicken Brick Oven Style

Rubbed with herbs and spices
Rubbed with herbs and spices | Source
Placing Roaster in the Brick Oven
Placing Roaster in the Brick Oven | Source
Turn every 15 minutes until done.
Turn every 15 minutes until done. | Source
Bake about 1 1/2 -2 hours for a 5 pound chicken.
Bake about 1 1/2 -2 hours for a 5 pound chicken. | Source
Remove Thermometer, cool for 20 minutes, transfer  to the carving board and enjoy.
Remove Thermometer, cool for 20 minutes, transfer to the carving board and enjoy. | Source

Preparing a Brick Oven for Roasting.

In the Beginning...

First the Brick Oven needs about an Hour for the wood to burn to coals. After the coals are seen, push them off to the back of the oven. In the meantime here is what I do.

I take one 5 pound chicken and soak it in water to cover the chicken and then I add 3 Tablespoons of Salt to the water. Stir until the salt dissolves. I let the chicken stay in the water for about 15 minutes.

After you drain off the water pat the chicken dry with paper towels.

In a Roasting Pan I cut up a large onion and put it on the bottom of the pan. I leave the onion skins on the onion. Put in enough water to cover the onions. Place a small rack over the onions.

Rub Both Sides of the Chicken with:

3 Tablespoons of ground Sage.

3 Tablespoons of ground or whole Rosemary Leaves.

Salt and Pepper to taste

Put dehydrated onions (about 2 Tablespoons) inside the cavity of the chicken along with salt and pepper.

I stick an ear of Corn in the cavity to hold a little more moisture inside the chicken.

Place the chicken on the rack and cover the pan. Cook the chicken with the cover on.

Turn the Roasting Pan every 15 minutes and check the temperature until a thermometer stuck in the thickest part of the meat reads 185 degrees.

According to your oven the chicken should be completely cooked in about 1 1/2-2 hours. Some Brick Ovens cook quicker so check the thermometer reading often.

Let the chicken rest for 20 minutes. Transfer to carving board and enjoy! You can drain the pan drippings into a colander and use the drippings to make your favorite gravy recipe. All I do is put the drippings in a sauce pan then mix two teaspoons of cornstarch in one cup of water until blended and then slowly stir the cornstarch/water into the drippings, stirring constantly while the gravy thickens while cooking on med. heat.

Until we meet again... Francesca27

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Comments 10 comments

ethel smith profile image

ethel smith 5 years ago from Kingston-Upon-Hull

Useful recipe thanks


Francesca27 profile image

Francesca27 5 years ago from Hub Page Author

Thank you Ethel: There will be more recipes coming in various food groups. Starting with my favorite dried bean recipe. Franceca27


scarytaff profile image

scarytaff 5 years ago from South Wales

Sounds delicious, francesca27. Thanks for the recipe.


WandasHomePlace profile image

WandasHomePlace 5 years ago

Looks delicious. I'm sure you enjoyed your "Oven" roasted chicken. I am going to try it indoor cooking style!


jbhearn95 5 years ago

Great idea to use an ear of corn for extra moisture during cooking time.


gidget911 5 years ago

I the pictures of the corn, roasted with the chicken. Good idea.


Skeffling profile image

Skeffling 5 years ago from Wiarton, Ontario, Canada

Great hub! I bet that chicken was so tasty, one of your own free range will be even better!

What type of wood do you use to fire the oven?

Looking to more brick oven recipes. Cheers


Francesca27 profile image

Francesca27 5 years ago from Hub Page Author

That chicken was the best and most moist chicken we ever ate. The corn on the cob helped to keep the chicken moist.

We use oak, cherry and maple wood. However, we also burn empty boxes and paper mail. No shiny paper or plastics, ever. Also pine cones are good fire starters.

I'll be putting my Brick Oven Roasted Vegetable Recipe in a hub today or tomorrow.


Kurt5777 5 years ago

I can't wait to try this chicken aunt fran :)


ajthesmeagol 5 years ago

Wow, this looks good.

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