Quick Dukkah and Herb Roasted Chicken
People
Serves 4 to 6
Prep Time
10 min.
Barbecue Time
45 min.
- People
- Serves 4 to 6
- Prep Time
- 10 min.
- Barbecue Time
- 45 min.
the Ingredients
- 50 grams butter, softened
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- ½ teaspoon oregano, finely chopped
- Salt and pepper, to taste
- Freshly ground black pepper, to taste
- 1 x 2kg butterflied chicken, see note
- 1½ teaspoon olive oil
- 45 grams dukkah
Instructions
- 01 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).
- 02 In a small bowl mix together the butter, rosemary, thyme, oregano, salt, and pepper.
- 03 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.
- 04 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.
the Ingredients
- 50 grams butter, softened
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- ½ teaspoon oregano, finely chopped
- Salt and pepper, to taste
- Freshly ground black pepper, to taste
- 1 x 2kg butterflied chicken, see note
- 1½ teaspoon olive oil
- 45 grams dukkah
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