This is a simple and delicious roast chicken recipe. With just a couple of ingredients, you can create a flavoursome roast chicken. Harissa paste can be found at major supermarkets and is a great ingredient to have in your pantry.
Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed.
See below for information on premium gas barbecue set up methods.
Prepare the barbecue for cooking using indirect medium heat (190°C-230°C). Set up your barbecue with a convection tray and roasting trivet, and preheat as directed.
See below for information on Weber Q settings and set up methods.
Prepare the charcoal barbecue for cooking using indirect medium heat (190°C-230°C).
See below for information on how to set up a Weber Kettle.
Prepare your barbecue for cooking using indirect medium heat (190°C-230°C).
See below for information on pellet barbecue settings and set up methods.
In a small bowl, mix together the harissa paste, crushed garlic, olive oil, salt, and pepper. Spread half of the paste under the skin of the chicken breast and thighs. Spread the remaining paste all over the chicken. Tuck the wings under the breast and tie the legs and tailbone together with kitchen string to create an even shape for cooking.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust your barbecue to the settings for indirect medium heat. Place the chicken on the barbecue. Roast the chicken, with the lid closed, for about 1 hour and 15 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust your barbecue to the settings for indirect medium heat. Place the chicken on the barbecue. Roast the chicken, with the lid closed, for about 1 hour and 15 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken in the centre of the cooking grill, in-between the two charcoal baskets. Roast the chicken over indirect medium heat, with the lid closed, for about 1 hour and 15 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Place the chicken on the barbecue. Roast the chicken over indirect medium heat, with the lid closed, for about 1 hour and 15 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise by 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C).
Remove the chicken from the barbecue and let it rest for 10 to 15 minutes before carving.
