Today, we’re thrilled to unveil a dish that’ll have you dreaming of backyard bliss – our Classic French Roast Chicken. So grab your apron and get ready to embark on a flavour-packed journey to France!
Imagine tender, succulent chicken infused with the earthy richness of herbs, the subtle sweetness of butter, and the gorgeous wood fired smokiness from the barbecue. This dish is the epitome of comfort food that meets gourmet delight – simple yet sophisticated, rustic yet refined.
Our recipe celebrates the beauty of simplicity, using humble ingredients that pack a punch of flavour. You’ll need a plump, juicy chicken, fresh herbs like rosemary, zesty lemon, aromatic garlic, and of course, good ol’ butter. For the veggies, we’ve got a colourful medley of root vegetables – think carrots, potatoes, and onions – adding depth and texture to the dish. And let’s not forget our secret weapon – the Ironbark Firewood, lending that irresistible smoky essence to the chicken as it roasts to perfection on the barbecue.
One of the things we love most about this recipe is its simplicity. There’s no need for fancy techniques or elaborate preparations – just good, honest cooking that lets the ingredients shine. Whether you’re a seasoned BBQ pro or a novice backyard chef, you’ll find this recipe easy to follow and oh-so-rewarding. From prepping the chicken to infusing it with herb butter and roasting it to golden perfection, every step is designed to make you feel like a culinary genius.
Now, let’s talk about the star of the show – the Hark Chubby Offset Smoker. This versatile piece of equipment isn’t just for grilling steaks and burgers – it’s your ticket to barbecue heaven. By preheating the smoker to a steady temperature of 200°C/392°F and using a combination of charcoal and Ironbark Firewood, you’ll create the perfect environment for roasting our French-inspired chicken. The offset design ensures even heat distribution, resulting in juicy, flavourful meat that’s kissed with that unmistakable smoky flavour.
Picture this: a plump chicken generously seasoned with salt and pepper, nestled atop a bed of colourful root vegetables. As it roasts in the Hark Chubby Offset Smoker, the air is filled with the mouthwatering aroma of garlic, rosemary, and butter mingling together in perfect harmony. Every so often, you baste the chicken with a fragrant herb butter, ensuring it stays moist and flavourful from the inside out. After a little over an hour of roasting, you’re greeted with a sight that’s nothing short of perfection – golden brown skin, tender meat, and vegetables caramelised to perfection. You carve into the chicken, revealing juicy, succulent flesh that practically melts in your mouth. Paired with those flavourful root vegetables, it’s a meal that’s as comforting as it is elegant – a true celebration of good food, good company, and the joy of barbecue.
So there you have it – our Classic French Roast Chicken, a recipe that’s sure to become a staple in your BBQ repertoire. Whether you’re hosting a backyard cookout or simply craving a taste of comfort, this dish is guaranteed to satisfy you. So fire up that Hark Chubby Offset Smoker, gather your loved ones, and prepare to indulge in a culinary experience like no other. Because when it comes to barbecue, every meal is an opportunity to create memories that last a lifetime. Cheers to good food, good friends, and the simple joy of sharing a delicious meal together. Let’s get cooking!
Classic French Roast Chicken
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Long Tongs
- Lump Charcoal, (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
- Roasting pan or tray
Ingredients
Protein
- 1 medium chicken skin-on
- 2 tsp salt
- 4 tbsp butter at room temperature
- 4 cloves garlic whole and unpeeled
- 3 sprigs rosemary
- 1 tsp salt and freshly ground black pepper
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 cloves garlic whole and unpeeled
- ¼ cup water
Basting
- 4 tbsp unsalted butter
- 2 cloves garlic peeled and smashed
- ¼ tsp salt and freshly ground black pepper
- 1 tbsp Herbs de Provence
Instructions
- Preheat the Offset Smoker
- 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.
- Pat the chicken dry thoroughly with paper towels, ensuring it is as dry as possible.
- Buttering the Chicken
- Cut the room-temperature butter into small chunks.
- Lift the breast skin of the chicken and place butter chunks under the skin atop the breasts (about 2 tbsps).
- Cover the outside of the bird with the remaining butter, including breasts, legs, and wings.
- Season the chicken with salt and black pepper, covering the cavity, under the wings, and between the breasts and legs.
- Make the Herb Butter
- 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.
- 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.
- Roast the chicken on the offset smoker at 200°C/392°F.
- Infusing Flavours
- 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
- After the initial 20 minutes, baste the chicken with the Herb Butter.
- Repeat the basting process every 20 minutes.
- Checking Doneness
- After 1 hour and 15 minutes, check if the chicken is cooked. A meat thermometer should read 74°C/165°F or juices should run clear when the chicken thigh is pierced.
- 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
- Toss the vegetables in the pan, placing them back in the barbecue if desired for additional crispiness.
- Serve the Classic French Roast Chicken with the flavourful root vegetables for a delicious meal.
- Enjoy! x
Video
Notes
| CHICKEN | Internal Temp °C | INTERNAL TEMP °F |
| WHOLE BIRD | 74 | 165 |
| DARK MEAT | 79 | 174 |
| WHITE MEAT | 74 | 165 |
| TURKEY | 135 | 275 |
| DUCK | 75 | 167 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
