Whole Roast Chicken with Root Veg

Serves: 4
1 whole chicken, 1½ kg
White wine, as required
Root vegetables:
1 red onion
1 clove of garlic
½ a small red kuri squash
¼ celeriac
2 baking potatoes
3 sprigs of rosemary
Recipe preparation

Tuck into an all time barbecue favourite with this recipe for juicy whole roast chicken and roasted root vegetables.

In the kitchen:
  • Rinse and dry the chicken and rub with salt and pepper.
  • Peel the red onion and cut in half. Slice each half. Peel the garlic and chop it. Peel the squash, celeriac and potatoes and dice coarsely. Turn them in oil, salt and pepper. Rinse the rosemary leaves, chop coarsely and turn them into the root vegetables.
  • Place the root vegetables in the base of the poultry roaster and pour white wine into the cup. Place the chicken over the cup, so it rests on the vegetables. Remember to put the cap in the neck of the chicken, so the steam from the white wine stays inside the chicken.
At the barbecue:
  • Get the grill ready for in-direct heat – approx. 180°C.
  • Place the poultry roaster on the centre of the cooking grate, put the lid on and barbecue for about 1 hour. Check the chicken core temperature – it must be 75°C before the chicken is cooked through. Let the chicken stand for 15 minutes before carving and serving with the root vegetables.