Roasted Chicken

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins
 1 Whole chicken, 1.8 kg to 2.0 kg
 Oil
 Sea salt
 Freshly ground black pepper
1

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.

2

Tuck the wings behind the chicken’s back. Lightly coat the chicken with olive oil and season all over with salt and pepper.

3

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).

4

Once the chicken has cooked, leave to rest for 15 minutes before carving.

Ingredients

 1 Whole chicken, 1.8 kg to 2.0 kg
 Oil
 Sea salt
 Freshly ground black pepper

Directions

1

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.

2

Tuck the wings behind the chicken’s back. Lightly coat the chicken with olive oil and season all over with salt and pepper.

3

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).

4

Once the chicken has cooked, leave to rest for 15 minutes before carving.

Roasted Chicken
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