Herb-Roasted Chicken with Garlic & Lemon
When it comes to Sunday roasts, nothing beats the aroma of a perfectly roasted herb chicken on the grill. This recipe combines the richness of garlic, the zest of lemon, and the savoury goodness of fresh herbs.
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Grilling chicken is a game-changer, and when you add garlic, lemon, and fresh herbs, you’re enhancing your roast to new heights. The combination of a Kamado grill and indirect heat ensures a juicy bird with an irresistible smoky flavour.
Why you'll love this recipe
Grilling chicken is a game-changer, and when you add garlic, lemon, and fresh herbs, you’re elevating your roast to new heights. The combination of a Kamado grill and indirect heat ensures a juicy bird with an irresistible smoky flavour.
We’re also stuffing the chicken with aromatic herbs like rosemary and garlic. This step infuses every bite with a burst of flavour, and the added moisture from the lemon helps keep the chicken juicy.
Why Stuffing with Aromatics Is Essential
Stuffing the chicken with fresh herbs, lemon, and garlic isn’t just for show—it’s a technique that boosts flavour and moisture. As the chicken roasts, the heat causes the aromatics to release their oils and natural juices, which permeate the meat from the inside. This results in a deeper, more complex flavour. The lemon adds a slight acidity that helps break down the proteins, making the meat extra tender, while the herbs and garlic add an earthy aroma and taste.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Heat Deflector
Sharp knife Nomad Series 8″ Chef Knife
FireBoard 2 Drive
Thermapen® ONE
Ingredients
1 whole chicken (approx. 1.8kg), at room temperature, giblets and neck removed
¼ cup unsalted butter, melted
3 tbsp olive oil
¼ cup white wine (optional, use a dry wine like Sauvignon Blanc or Chardonnay)
1 lemon, halved
Salt and pepper to taste
2 tbsp fresh parsley, chopped
4 cloves garlic, minced
1 head of garlic, halved crosswise
3 fresh rosemary sprigs
Method
STEP 1Set up for indirect cooking by placing a heat deflector inside. Preheat the grill to 180°C (350°F).
STEP 2Pat the chicken dry with paper towels. Rub the entire bird, including under the skin, with the melted butter and olive oil. Season generously with salt and pepper.
STEP 3Place the lemon halves, garlic head, rosemary sprigs, and half of the chopped parsley inside the chicken cavity. This will infuse the meat with deep, aromatic flavours as it roasts.
STEP 4Position the chicken breast-side up on the grill, over indirect heat, with the legs pointing towards the hotter area. Pour the white wine into a drip pan beneath the chicken to add moisture and create a subtle flavour.
STEP 5Roast the chicken for 1½ to 2 hours, or until the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh.
STEP 6Remove the chicken from the grill, cover it loosely with foil, and let it rest for 10-15 minutes before carving. Sprinkle with remaining parsley and serve with your favourite sides.
Notes
Allow your chicken to sit out for about 30 minutes before cooking to ensure it cooks evenly, reducing the risk of dry spots or undercooked areas.
Setting up your Kamado grill for indirect heat by using a heat deflector creates the perfect environment for roasting, mimicking an oven and preventing flare-ups.
Insert a meat thermometer into the thickest part of the thigh. When it reads 75°C (165°F), the chicken is perfectly cooked.
Regularly basting the chicken with butter and oil locks in moisture and enhances the flavours, keeping the meat juicy and the skin crispy.
Allow the chicken to rest for 10-15 minutes after cooking to allow the juices to redistribute, resulting in tender, moist meat when carved.
GRILL
Firehawk Kamado Grill
KNIVES
15% OFF
The Cooking Guild Knives
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