Half Chicken with Gremolata
- Recommended Oven
- Dome, Arc XL, Arc
- Prep Time
- 3–12 hours (including brining)
- Cook Time
- 35 minutes
Instructions
Prevent your screen from going dark as you follow along.
Step 1
To prepare the brine, dissolve the salt and peppercorns in 250ml of warm water. Heat gently until fully dissolved.
Step 2
To complete the brine, add the remaining cold water, lemon, garlic, chili, rosemary and thyme to a large bowl. Ensure the brine is fully cooled.
Step 3
To brine the chicken, submerge it fully in the cooled brine (use a large bowl or sealable bag) and refrigerate for at least 3 hours, or overnight if possible.
Step 4
Preheat the Gozney to 300°C / 572°F. To cook the chicken, remove it from the brine, pat dry with kitchen towel and coat generously with olive oil.
Step 5
To crisp the skin, heat a cast iron skillet in the oven until hot. Place the chicken in the pan skin side down, and weigh it down with another pan to ensure an even, crisp finish.
Step 6
To finish cooking, allow the chicken to crisp for 7–10 minutes. Turn once until both sides are golden, then cook for a further 15–20 minutes until the internal temperature reaches 69°C / 156°F. Rest until the temperature rises to 73°C / 163°F.
Step 7
To prepare the gremolata, mix all the ingredients in a large bowl, adding olive oil until you reach a pesto-like consistency. Set aside.
Step 8
To serve, place the chicken on a platter, drizzle generously with gremolata, slice and serve hot.
