Name: Butterflied Chicken in the Pizza Oven
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3 tbsp black peppercorns; 1 1/2 tbsp coriander seeds; 2 tbsp salt; 1 1/2 tbsp sweet paprika; 1 1/2 tsp onion powder; 1 chicken, about 3 lb (1.4 kg) (see note); 2 tbsp basic dry rub; 1/2 lemon; Vegetable oil, for brushing

On a work surface, using a chef’s knife or kitchen shears, cut out the backbone of the chicken. Open the chicken and spread it out flat.

Place the chicken in a large glass baking dish. Sprinkle with the dry rub, then rub with the cut-side of the lemon half. Cover and refrigerate for 12 hours.

Place the cast iron pan in the pizza oven. Preheat the pizza oven on high (MAX) with the door closed for 20 minutes.

Using a pastry brush, cover a square of foil with oil.

Place the chicken on the hot cast iron pan, skin-side up. Watch out for splattering. Cover with the foil, oil-side touching the chicken. Reduce the temperature of the pizza oven to medium (2). Bake with the door closed for 12 minutes.

Using the removable handle, rotate the pan 180 degrees. Bake with the door closed for another 12 minutes.

Using the removable handle, rotate the pan again. Remove the foil. Bake for another 10 minutes, rotating the pan halfway through, until a thermometer inserted in the thigh without touching bone reads 180°F (82°C). Remove from the oven and let rest on the pan for 5 minutes. Delicious served with green salad.

Butterflied Chicken in the Pizza Oven

Categories

Ingredients

Basic Dry Rub

Chicken

Preparation

Basic Dry Rub

Chicken

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Cast Iron Skillet With Removable Handle