Steve and I put in some serious teamwork with last night. This is a simple, throw together one-pan dish that’s savory, garlicky and delicious! Steve quartered two chickens and it’s easier than you might think! You really need a good knife for this, so I be sure to check out my recommendations below.

We served this with Easy Garlic Sautéed Broccoli and my new favorite, shirataki noodles. Super low calorie and yummy. I combined one in spinach and one original spaghetti style. I quickly toss them in butter and parmesan cheese, even went a little crazy tonight and added prosciutto! Mmmmm mmm!



Lemon + Garlic Fire Roasted Chicken


  • Two whole chickens, quartered
  • 2 lemons, quartered
  • 1 white onion, rough chopped
  • 3 cloves of garlic, halved
  • Fresh rosemary
  • Fresh cilantro
  • Poultry seasoning


  1. Wash chicken and pat dry. Using a sharp carving knife, quarter each chicken and add to a large roasting pan.
  2. Add poultry seasoning, I used Brock Masterson’s Poultry Dust and put in the fridge uncovered while you prep the other ingredients. When you dry out the chicken a little bit, the skin gets crunchier.
  3. Add lemon, onion, garlic, cilantro and rosemary, toss with olive oil and squeeze some of the lemon for added juiciness.
  4. Bake skin side up in a pizza oven for approximately 40 minutes, turning halfway through, until chicken temperature reaches 165 degrees.
  5. Note: For a traditional oven, cook at 400 degrees on roast or on a grill setup for indirect heat for approx 20-25 minutes and toss. Cook again for another 20 minutes until chicken temp reaches 165 degrees.

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March 23, 2020

Lemon + Garlic Fire Roasted Chicken


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Hey! What temp for pizza oven???

this just in

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