Set up your barbecue for indirect cooking (please refer to your handbook for further instructions). Preheat your barbecue for roasting (please refer to your handbook for further instructions).
In a small bowl mix together the butter, rosemary, thyme, oregano, salt, and pepper.
Carefully push your fingers between the breast skin and flesh to create pockets. Repeat on the thigh areas. Work the butter mixture under the skin of the breast and thigh areas. Lightly oil the outside of the chicken and sprinkle the dukkah all over the skin.
Once the barbecue is preheated, make adjustments to the burner control(s) for the roasting setting. (please refer to your handbook for further instructions). Place the chicken on and cook for approximately 45 minutes or until the chicken is cooked and the dukkah is golden.
Note:
A quick and efficient method to cooking a whole chicken is to butterfly it. Firstly, remove any excess fat, typically just inside the cavity. Turn the chicken over so it is breast side down. Face the chicken with the neck end closest to you. Using sharp kitchen scissors cut along both sides of the back-bone, remove and discard it. Turn the chicken back over, skin side up, and press down on the breastbone to flatten. If not already done, tuck the wing tips under the chicken.
