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How much time does a chicken,take to roast in a wood oven. I have a thermometer and a probe.. Fernanda Birrell Answered

How much time does a chicken,take to roast in a wood oven.  I have a thermometer and a probe..The oven is a domed pizza oven 1m sq. Fernanda Birrell

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It was not a success my chicken, so I have not tried it again. Thermometer gets all black. I am waiting to get a laser thermometer from Amazon to try it again. Anyway it is nice grilled.

Hi all of you who helped me our. Cooked the chuck, for 1 and a half hours, on a 300ºC temperature oven. I came out moist and tasty, it was a free range chicken. my oven is a basic Portuguese made, no chimney, type, and I think I made a mistake in allowing the fire to burn inside and in leaving the small 1 1/2" inspection vent open and the fire burning inside, which meant the chicken was being smoked.
The taste of smoke did not help the taste. I also think I should have covered it with foil at the beginning of the roasting time. The potatoes were beautifully roasted in 40 minutes, parboiled first, and I also cooked a pumpkin pie, savoury, under the chicken. So next time I will cover the chicken in foil at the start, not leave wood burning inside and a vent open. Otherwise, it was nice and moist and tasty, and thank you all for your input. By next year I will be ready for a goose or a turkey, I am sure.

The general rule for cooking chicken is 20 minutes per pound at 350 F. You want to ensure that the chicken has reached an internal temperature of 165 F. Place a meat thermometer into the thickest part (away from bone) and check temperature.

The temperature of a wood burning oven can vary dramatically. You want to ensure that your chicken is cooked evenly. If you're using a roasting pan, turn it periodically from the coals. If you're using a spit (rotisserie) you'll simply need to ensure the distance is such that the chicken does not burn before it is cooked.

Either way you'll need to build a good fire until you are left with a large pile of hot coals. Keep feeding the fire for as long as you need cooking time.

Here is a great website that has a lot of information about traditional wood burning ovens.

For this oven, I would also try a grilling method. Have you tried making Drunk Chicken?

https://www.instructables.com/id/Beer-Can-Chicken/
This is the only way I cook chicken these days, indoors or out. When I get the bird at the store, I also see if they sell little pop-up thermometers that you insert into the breast. The only drawback of this method is that you need a tall oven to cook drunk chicken. My Weber grill can only cook a bird that's like 2kg or less, or the lid won't shut. If your oven is tall, then go ahead with the 3kg or more birds and give this a try. Cheers!

Until the thick part of the meat reached 190 deg F or about 85 deg C - At an oven temp or around 175 - 190 this should take perhaps an hour to 1 1/2 hours

Thanks. I was not expecting such a long time, but I will see what happens when I cook it tomorrow. I will let you know. My oven does not reach much over 200ºc as it is not insulated yet. Which is why I am worrying. But it is fun to get to know it.


190 is way too high for me. I stop chicken at 160 a cover it with foil. It then will usually peak at 170 and the white meat doesn't dry out.

My meat thermometer show 170 - 190 your around the bottom end of that.


As long as there isn't any pink meat your OK. (although perhaps I shouldn't admit this) but I HAVE eaten chicken that has been pink near the thigh bone and had no adverse effects.

I agree, so long as the chicken is not frozen, pink or light pink is o.k. and the flesh is moist. I am going to try it tomorrow, so thanks for all the answers. The turning around bit, so one side is not always near the coals is something I should have thought about. Thanks for all your help. I will let you know.