Smoky charred vegetables and creamy feta shine in these quick flatbreads inside a blazing hot stone oven for a fresh, rustic flavour.
Build a steady fire: Get your wood-fired oven going until its fully heated. Push the fire/embers to one side so you have a clear cooking area and steady heat.
Marinate the chicken: In a bowl, mix olive oil, salt, pepper, oregano, paprika (if using), garlic, lemon zest and lemon juice. Coat the chicken thighs well. Marinate for 30 minutes (or up to overnight in the fridge).
Prepare a tray/pan: Use a roasting tray or cast-iron pan. If using the optional veg, add it to the tray and lightly oil/salt it.
Roast: Place chicken thighs skin-side up on the tray. Cook in the oven where its hot but not directly in the flames.
Turn for even cooking: After 1520 minutes, rotate the tray for even heat. If the skin is colouring too fast, move the tray further from the fire.
Finish: Cook until the chicken is cooked through and the skin is crisp. Rest 5 minutes before serving.
