Roast Chicken, Plancha Potatoes & Ratatouille - Customer Recipe

Love this menu cooked by one of our lovely customers @pineapplenoodle1 on a 600mm mild steel Woodee Fire Pit over the bank holiday.

Ingredients

• 2 Large Chickens

• Rosemary

• Thyme

• Parsley

• Lemon

• Onion

• Garlic

• Paprika

• Olive oil

• Salt and pepper

Ratatouille

• Mixed pepper

• Courgette

• Dried hers

• Garlic granules

• Butternut squash

• Large tomatoes

• Red onion

• Olive oil

• Salt and pepper

Plancha Potatoes

• Large potatoes

• Olive oil

• Salt and pepper

Let’s Cook

Chicken: spatchcock a couple of big chickens, put in a bag with a big bunch of rosemary, thyme, parsley, juice of a lemon plus skins, a halved onion, some bashed garlic bulb, lots of pepper and some olive oil. Seal the bag, squelch it around and leave to marinade.

Ratatouille: chop mixed peppers & courgettes into a bowl, and mix in dried herbs, garlic granules, olive oil and pepper. Cube a butternut squash, par-boil and add to the pepper/courgette bowl. Chop fresh tomatoes into a bowl, and chop red onions into a bowl.

Plancha potatoes: Cut large scrubbed potatoes lengthways in half (don’t peel) boil until almost cooked but still holding together. Drain, steam dry then rub with olive oil and pepper.

Start the chicken on the Woodee grill, sprinkle the chickens with lots of salt and smoked paprika then put on the grill to brown for about 15 mins, turning once. Then we switched to the Woodee lid, turning the chicken regularly until done (joint it towards the end of cooking to ensure the insides were well-cooked). When the chicken is almost done, put the spuds skin side down on the lid and cook until nicely golden and crispy, turn a couple of times. Take the chicken off and wrap it in foil to rest.

Take the spuds off, sprinkle with salt & cover loosely with foil while the ratatouille cooks:

Oil the lid, soften onions then add courgette/pepper/squash mix, stir fry until the veg is slightly toasted and getting tender then add a good splash of water and the tomatoes, season really well and cook until the liquid is gone and the veg is tender.

Chop any leftovers together and re-fry for lunch the next day.