Ingredients
- 1 whole chicken 3-4 pounds, spatchcocked
- 4 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh rosemary chopped
- 1/4 cup fresh thyme chopped
- 1 lemon zested and juiced
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Pat the chicken dry with paper towels.
- In a bowl, combine the minced garlic, parsley, rosemary, thyme, lemon zest, lemon juice, and olive oil. Add the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Mix well to form a marinade. Rub the marinade all over the spatchcocked chicken, making sure to get under the skin and in all the nooks and crannies. Let the chicken marinate for at least 30 minutes, or preferably, overnight in the refrigerator.
- Preheat your Bull Duel Fuel Countertop Pizza Pizza Oven to 400°F. Place the chicken in a cast iron pan. Place the included wired temperature probes into the thickest part of the breast. In the interest of food safety I normally put a probe in each breast in order to get an accurate temperature. Connect the probes to the Bluetooth Digital Thermometer. Connect the Bluetooth Digital Thermometer to your smartphone and set the target temperature to 165°F.
- Carefully place the cast iron pan containing the chicken into the Bull Duel Fuel Countertop Pizza Pizza Oven and cook until the chicken reaches an internal temperature of 165°F. Using the Bluetooth Digital Thermometer connected to your smartphone monitor the cooking process. When the chicken reaches 100°-120°F turn the cast iron pan 180 degrees. If the chicken is beginning to crisp up too quickly or looking like it may burn without reaching the target temperature momentarily remove the pan from the pizza oven and loosely cover the chicken with a sheet of aluminum foil.
- Once the chicken has reached 165°F remove the chicken from the oven and let it rest in the pan for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender result. Transfer the chicken to a cutting board and carve. Serve with your favorite sides and enjoy!