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Fire-Roasted Whole Chicken with Cheese Flatbread

A whole chicken roasted over an open fire until the skin is crisp and the meat is juicy, served with a simple cheese-filled flatbread cooked in a skillet and a fresh cabbage-tomato salad.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 4
Calories 650 kcal

Equipment

  • 1 | Open fire or fire pit |
  • 1 | Spit, grate, or foil | for chicken
  • 1 | Cast-iron skillet | for flatbread
  • 1 | Mixing bowl |
  • 1 | Rolling pin or bottle |

Ingredients
  

  • 1 | | whole chicken |
  • 2 | | red bell peppers |
  • 1 | handful | fresh herbs or greens |
  • 2 | cups | flour |
  • 1 | | egg |
  • 3/4 | cup | water or milk |
  • 4 | oz | cheese | slices or sticks
  • 2 | tbsp | butter |
  • 1 | | tomato |
  • 1/4 | head | red cabbage |
  • 1 | | lemon |
  • 1 | tsp | salt | to taste
  • 1 | tbsp | oil | for rubbing

Instructions
 

  • Pat chicken dry, season with salt, and stuff cavity with red pepper and herbs if desired.
  • Tie legs and wings; rub exterior with oil and more salt.
  • Build a steady bed of coals or controlled fire.
  • Roast chicken over the fire, turning regularly, until internal temperature reaches 165°F.
  • Mix flour, egg, and water or milk into a soft dough; rest briefly.
  • Roll dough, fill with cheese, seal, and cook in a buttered skillet until golden on both sides.
  • Slice cabbage and chop tomato; toss with lemon juice and salt.
  • Rest the chicken, slice, and serve with flatbread and salad.

Notes

Always verify the chicken reaches 165°F before serving.
Flatbread is best eaten fresh while the cheese is melted.
Leftover chicken keeps 3 days in the refrigerator.
Adjust fire heat to prevent the skin from burning.