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Serves: 4

Roast Chicken with Herb Potatoes

Prep Time
25 min.
Cooking Time
1:30 h
Method
Indirect
Prep Time
25 min.
Cooking Time
1:30 h
Method
Indirect

Ingredients

Chicken 692X636Px 346X318
  • 1.5kg whole free range chicken
  • 2 tbsp sunflower oil
  • 1tsp flaked sea salt
  • 4 peeled, Maris Piper potatoes
  • A good sprig of flat leaf parsley, thyme and rosemary.

Instructions

    In the kitchen:

  • 01 Par-boil the potatoes, drain and cube. The add then to a heat proof tray or large foil drip pan and tumble in 2 tbsp. of sunflower oil. Roughly pick and tear the herbs over the potatoes, stalks and all. These don’t need to be chopped just scattered. Finish with a pinch of sea salt.
  • 02 Prepare the chicken by rubbing 2 tbsp. of sunflower oil all over the skin. Then sprinkle with two generous pinches of sea salt. Then place on a Poultry Roaster or on the Premium Grill Rack.
  • At the barbecue:

  • 01 Prepare the barbecue for indirect heat, approx. 200°C.
  • 02 If you have a charcoal grill place the tray of potatoes centrally on the coal grate underneath the cooking grate with your coals positioned ether side. Replace the cooking grate and place the chicken on your barbecue and roast over the potatoes for 1 hour and 20 mins.
  • 03 If you have a gas barbecue it is recommended you use a roast holder to cook the meat on. Position the Premium Grill Rack in the tray containing the potatoes .This will allow the juices from the chicken to flavour the potatoes as it cooks. Roast for 1hr 20 minutes or until the core temperature of the meat reaches 75°C.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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