Course - Main
Cuisine French
Keyword Classic French Roast Chicken
Prep Time 15 minutes
Cook Time 1 hour and 30 minutes
Total Time 1 hour and 45 minutes
Servings 5 people
Author Aldergrills
Ingredients
- 1 medium chicken, skin-on
- 2 tsp salt
- 4 tbsp butter, at room temperature
- 4 garlic cloves, whole and unpeeled
- 3 sprigs rosemary
- 1 tsp salt and freshly ground black pepper
For the Vegetables:
- 2 cups root vegetables, roughly chopped (potatoes, carrots onions)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp Extra virgin olive oil
- 1 tsp lemon zest
- 4 garlic cloves, whole and unpeeled
- ¼ cup water
For Basting:
- 4 tbsp unsalted butter
- 2 garlic cloves, peeled and smashed
- ¼ tsp salt and freshly ground black pepper
- 1 tbsp Herbs de Provence
Equipment
Heat Resistant Gloves
Long Tongs
Lump Charcoal
Ironbark Firewood
Blow Torch
Roasting pan or tray
Preheat the Offset Smoker
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Start by getting your offset smoker ready. Preheat it to a steady temperature of 200°C (392°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.
Prep the Chicken:
-
Remove the chicken from the fridge one hour before cooking and rinse it under cold water. Place it on a cutting board.
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Pat the chicken dry thoroughly with paper towels, ensuring it is as dry as possible.
Buttering the Chicken:
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Cut the room-temperature butter into small chunks.
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Lift the breast skin of the chicken and place butter chunks under the skin atop the breasts (about 2 tablespoons).
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Cover the outside of the bird with the remaining butter, including breasts, legs, and wings.
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Season the chicken with salt and black pepper, covering the cavity, under the wings, and between the breasts and legs.
Make the Herb Butter
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In a roasting pan or large baking dish, combine root vegetables, salt, black pepper, extra-virgin olive oil, and lemon zest. Toss to coat evenly.
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Place the seasoned chicken on top of the vegetables in the pan. Garnish with rosemary sprigs and garlic cloves. Add ¼ cup (60ml) water to the bottom of the dish.
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Roast the chicken on the offset smoker at 200°C (392°F).
Infusing Flavours:
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In a small saucepan, melt butter over low heat. Add smashed garlic, black pepper, and Herbs de Provence. Let it infuse while the chicken roasts.
Basting:
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After the initial 20 minutes, baste the chicken with the Herb Butter.
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Repeat the basting process every 20 minutes.
Checking Doneness:
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After 1 hour and 15 minutes, check if the chicken is cooked. A meat thermometer should read 165°F (74°C) or juices should run clear when the chicken thigh is pierced.
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Remove the pan from the barbecue, leaving the vegetables in the pan. Place the chicken on a cutting board, cover with foil, and let it rest for 10-15 minutes before carving.
Serve:
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Toss the vegetables in the pan, placing them back in the barbecue if desired for additional crispiness.
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Serve the Classic French Roast Chicken with the flavourful root vegetables for a delicious meal.
Enjoy! x
