YUM, you guys. If only all Whole30 food was as tasty and satisfying as this roast chicken, no one would ever take issue! 😉
We have absolutely loved using our Fontana Oven this summer to create some absolutely amazing restaurant quality meals. Seriously though, it’s become a weekend highlight that we look forward to all week. We light up the fire outside, pour a glass of wine (when not on Whole30!) and enjoy an evening outdoors, cooking. And guess what? Out of everything we have made thus far (pizza, fajitas, steaks, fish…), this chicken has been our very favorite.
It’s no secret that roast chicken is a favorite in our house. I probably roast a chicken once every two weeks (and always save the bones for broth- yum!). But ever since we discovered roast chicken under a brick in either the wood fire oven or the barbecue…well, there’s just no going back. It’s SO GOOD, y’all. The skin turns perfectly crispy and the chicken stays so moist and succulent. I always think we are going to have leftovers but we never do. It’s that good.
Figs are one of my favorite fruits! I had never tried one before moving to California and we are lucky enough now to have a fig tree in our backyard. When you roast figs, they caramelize a bit and get so juicy and sweet. Paired with roast chicken, they are an unbelievable treat.
I mean, just look at that plate! I have been obsessed this summer with serving grilled meats on top of a simple arugula salad dressed only with balsamic or lemon juice. When you put the hot grilled meat on the arugula, the juices mingle with the acid and form the perfect salad dressing. Seriously, try it!
If you don’t have access to bricks to make this recipe, you can also use an additional cast iron skillet or pan set on top of your chicken to weigh it down. It’s very easy and, this with approach, the chicken roasts perfectly in only 30 minutes.
This is a recipe we plan to make again and again. Actually, we are planning to make it again this weekend when our friends come to visit. If you don’t have a wood fire oven, you can certainly do this on the barbecue. I hope you guys love it as much as we did!!
- 3 lbs bone-in, skin on chicken pieces 2 bone-in breasts and legs work well
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1/4 tsp pepper
- 2 tbsp balsamic vinegar
- 6 oz fresh figs sliced in half
- 2 double foil-wrapped bricks
- 4 cups arugula
Build a fire in your oven and bring temperature to 500 degrees. Close oven door to maintain temperature. Generously salt and pepper your chicken all over.
Heat the olive oil in a large cast iron skillet over medium heat. Remove from heat then carefully place chicken pieces in skillet, skin-side down. Place the double foil-wrapped bricks on top of the chicken.
Place skillet inside oven. When you open the oven door, the temperature should fall quite a bit. You want the overall temperature to hover around 475 degrees for this.
Roast chicken for 15 minutes, rotating skillet midway through.
After 15 minutes, CAREFULLY remove the bricks and flip the chicken. Place bricks back on chicken and return to the oven. Roast for 15 more minutes (again, rotating midway through).
Remove bricks and add the figs to the skillet. Return skillet to the oven for just 4 minutes so the figs start to caramelize.
Remove skillet and let the chicken and figs rest.
Drizzle the balsamic on the arugula with a pinch of salt. Place chicken and figs on this and pour the pan juices from the skillet over everything. Finish with an extra pinch of salt and serve.
This dish can easily be modified for the barbecue. Just make sure your grill stays around 475 degrees and roast in the skillet with the top on the grill.