Succulent Garlic and Thyme Roast Chicken
At The Outdoor Cook, we’re passionate about transforming timeless classics into new favourites, and our Succulent Garlic and Thyme Roast Chicken is a perfect example. This recipe isn’t just about roasting a chicken; it’s about infusing every bite with a harmony of flavours that will make your family dinners and gatherings even more memorable.
Our journey starts with a whole chicken, selected for its quality and potential to soak up the beautiful blend of garlic and fresh thyme. We create a special butter infused with these aromatic ingredients, ensuring that every layer of the chicken, from skin to bone, is permeated with its rich, herby essence.
Cooking on a Weber Q or any BBQ, this chicken is more than just a meal; it’s a celebration of simplicity and taste. The indirect cooking method on the barbecue brings out the juiciness of the chicken, while the garlic and thyme butter adds a depth of flavour that is both comforting and sophisticated.
Whether it’s a casual weekend meal or a special occasion, our Garlic and Thyme Roast Chicken is sure to be a hit. The crackling skin, the tender meat, and the aroma that fills your kitchen are all part of the experience that makes this dish a must-try for any BBQ enthusiast.
Succulent Garlic and Thyme Roast Chicken
DIFFICULTY: EASY
FUEL TYPE: CHARCOAL
PEOPLE SERVES: 4
- Prep Time10 min
- Cook Time1 hr 15 min
- Perform Time15 min
- Total Time1 hr 40 min
THE INGREDIENTS
- 2 kilograms whole chicken
- 2 teaspoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
GARLIC AND THYME BUTTER
- 1 garlic clove, finely chopped
- 3 sprigs fresh thyme, leaves only
- 30 grams unsalted butter, softened
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
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 charcoal barbecue for indirect cooking over medium heat (190°C-230°C).
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. 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.
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.
