Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
Tuck the wings behind the chicken’s back. Lightly coat the chicken with olive oil and season all over with salt and pepper.
Roast the chicken over indirect medium heat for 1 hour and 15 minutes, with the lid closed, or until the internal temperature has reached 71°C-ensuring the tip of the probe is in the deep centre of the chicken breast, but not touching the cavity. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for chicken is 74°C).
Roast the chicken over medium heat for 1 hour and 15 minutes, with the lid closed, or until the internal temperature has reached 71°C-ensuring the tip of the probe is in the deep centre of the chicken breast, but not touching the cavity. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for chicken is 74°C).
Once the chicken has cooked, leave to rest for 15 minutes before carving.
