- 1 small onion, cut into wedges
- 1 sprig fresh sage*
- 1 sprig fresh rosemary*
- 2 fresh bay leaves*
- 1 lemon, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- Juice of half a lemon
It’s so hot in the house today. We are feeling like human Sunday Roasts. Can’t imagine firing up the oven inside so instead just put the flame thrower into our Garth Outdoor Wood Oven. Doing a bit of research on special sauce techniques for doing one of our favourite family roast dinners. Here’s one right from the Garth Oven site.
Many chickens could be roasted at any one time – a great idea for feeding a crowd or cooking enough to be kept for other meals during the week.