Woodee Roast Chicken

Using a Dutch oven, follow this recipe to serve up a succulent free range chicken on a bed of seasonal root vegetables with a delicious gravy.


  • 1 medium size chicken – 1.5kg we got ours from Geraldine Like at CJ Gibbons Butchers in Hay on Wye.
  • 1 onion – cut into thick slices
  • Root vegetables, such as leeks, parsnips or potatoes – keep them chunky
  • 2 carrots – peeled and cut into thick slices
  • 100g mushrooms - halved
  • 1 stick celery – cut into 3
  • ¼ pumpkin
  • Glass of cider (or white wine) we used Gasping Goose by Newton Court Cider.
  • 3 cloves garlic
  • Fresh Thyme
  • ½ lemon
  • Butter
  • 1 pint water


Let’s Cook:

Place all the vegetables in the bottom of the Dutch oven, season well with salt and pepper.

Push some sprigs of thyme into the cavity of the chicken and ½ a lemon.

Place the chicken on top of the vegetables and pour around the cider and water.

Season the top of the chicken, with salt and pepper then cover with some buttered greaseproof paper.

Put the lid on the Dutch oven and place into the centre of the fire pit which has had all the wood (we use Certainly Wood) moved to the outside.

Put some of the hot coals on top of the lid, this will give some top heat and brown the chicken.

Cook for around 40-50 minutes depending on how big your bird is, half way through the cooking, check by removing the lid; if all the liquid has evaporated off add some more water. (This will keep the bird moist and prevent burning on the bottom)

Remember the chicken needs to be cooked through. (Tip - use a cooking thermometer)

When cooked remove from the fire pit and stand for 5-10 minutes. This will allow the meat to rest.

Serve onto a platter with the root vegetables around it. Enjoy!

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