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Succulent Garlic and Thyme Roast Chicken
Laura Romeo - Weber Grill Master
Difficulty:
easy
Fuel Type:
- Serves 4
People
Serves 4
Prep Time
10 min.
Barbecue Time
1:15 h
Resting Time
15 min.
Ingredients
Instructions
the Ingredients
Instructions
Start with a simple herb and garlic infused butter, then spread under the skin of a whole chicken before it is roasted. The flavours permeate throughout the succulent meat, making this humble roast chicken a family favourite.
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
Related Grill Skills
- Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
Related Grill Skills
- Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
Related Grill Skills
- Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse™, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
- To make the garlic and thyme butter; combine all ingredients in a small dish.
- Spread ¾ of the butter mix under the skin of the chicken breasts and thighs. It can be easier to first loosen the skin with a finger, then load up a small teaspoon with the butter, slide the spoon under the skin and then slide the butter off the spoon, then massage the butter around with your hands.
- Spread the remaining ¼ of the butter mix over the skin of the chicken and then finally coat the outside of the chicken with a small amount of olive oil, salt and pepper.
- Once the barbecue has preheated, brush the cooking grills clean. Roast the chicken over indirect medium heat, with the lid closed, for approximately 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the breast (not touching bone) registers at least 71°C.Once the barbecue has preheated, place your chicken onto the trivet. Roast the chicken over indirect medium heat, with the lid closed, for approximately 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the breast (not touching bone) registers at least 71°C.Once the barbecue has preheated, brush the cooking grills clean. 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 approximately 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the breast (not touching bone) registers at least 71°C.Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Roast the chicken over indirect medium heat, with the lid closed, for approximately 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the breast (not touching bone) registers at least 71°C.Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the chicken over indirect medium heat, with the lid closed, for approximately 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the breast (not touching bone) registers at least 71°C.
- Remove the chicken from the barbecue and leave to rest for 15 minutes, or until the internal temp has reached 74°C (74°C is the safe doneness temperature for chicken, the internal temperature will continue to rise 3 to 6°C while it’s resting).
- Carve the chicken, collecting all of the juices. Drizzle the reserved juices over the carved chicken and serve.