5 Ways to Master Roasted Chicken with Marraforni Brick Oven
Juicy roasted chicken and piping hot pizza are a match made in culinary heaven. Often enjoyed at Roman tavole calde, or take-out shops specializing in popular street foods, Roasted Chicken with Potatoes can be made easily and effectively in a Marra Forni Brick oven.
Here are the 5 steps required to make succulent roasted chicken:
Quality ingredients for Roasted Chicken
- 1 whole chicken (31/2 pound or 1590 g), cleaned and rinsed well
- ¼ cup (60 ml) extra-virgin olive oil
- 1 teaspoon unrefined sea salt or salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 head garlic, stem sliced off, left intact
- 1 lemon, cut in half
- 11/2 pounds (681 g) Yukon Gold or other potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- Use the best possible – this is a simple recipe, so it will show
Fresh herbs, lemon, and EVOO
- Quality aromatics, citrus, and evoo make the flavor of the chicken pop
Even oven temperatures
- The more consistent the oven temperature, the better results you will have
Checking the internal temperature of the chicken
Chicken is done when the internal temperature of the thickest part of the thighs reaches 165°F (74°C) – check both.
Allow the chicken to rest for 10 minutes, covered, before carving for juicy results.
Here’s the recipe she used:
Roman Tavola Calda–Style Roasted Chicken with Potatoes/Pollo al forno con patate
Tavola calda means “hot table” in Italian. The term refers to take-out establishments that specialize in rotisserie chickens and ready-to-eat hot dishes such as Roman-style pizza Bianca, potato croquettes, baked pasta, and more—with special twists making them unique to the region they’re in. The food served in many of the Tavola calde is so delicious and satisfying, that I often prefer it to that in fine restaurants. In fact, one of my favorite things to do in Rome is to purchase roasted chicken, herb-roasted potatoes, focaccia, and risotto croquettes and take them to a park, such as Villa Borghese, to enjoy.
Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan and drizzle olive oil over the chicken, turning to make sure that both the pan and chicken are coated. Season with sea salt, freshly ground pepper, and rosemary by rubbing them into the top and sides of the chicken.
Place garlic and ½ lemon inside the chicken cavity, and squeeze the remaining lemon half over the chicken. Bake, uncovered, for 45 minutes. Turn to rotate after 45 minutes, and cover the top of the chicken if it is becoming too dark too quickly. Bake for another 45 minutes, or until done (see below).
In the meantime, scatter potatoes on another baking sheet and drizzle with olive oil and lemon. Sprinkle with salt and pepper to taste. Place in the oven to bake for 30 – 45 minutes, or until done.
Chicken is done when clear juices run from the thickest part of the thigh after being pierced with a fork, or when the internal temperature of the meat reaches 165°F (74°C).
Cover the chicken and allow to rest 10 minutes before carving. Discard the garlic and lemon from the chicken cavity before serving.
Yield: 8 servings