Aldergrills Wood-Fired Roasted Chicken Recipe

Wood-Fired French Roast Chicken

Wood-Fired French Roast Chicken on the Hark Chubby Offset Smoker. Infused with French herbs, butter, and smoke, this recipe brings classic French flavours to the Barbecue.

Our Wood-Fired French Roast Chicken on the Hark Chubby Offset Smoker is an ode to traditional French cooking, focusing on simplicity, quality ingredients, and patience.

About this Recipe: Wood-Fired French Roast Chicken

French cuisine values balanced flavours and often relies on fresh herbs, like Herbs de Provence, and creamy, flavour-enhancing butter. This recipe is designed to embrace the distinctively mild smokiness of the Hark Chubby Offset Smoker, resulting in a roast chicken that’s both tender and packed with a subtle infusion of wood-fire essence.

With simple ingredients and precise basting, this method makes the chicken moist and beautifully caramelised, while the vegetables become a tender, flavourful side. If you’re ready to try an elevated take on barbecue chicken that’s worthy of any family gathering, this Wood-Fired French Roast Chicken will be a hit.

French Flavours & What Makes This Dish Classic

This Wood-Fired French Roast Chicken recipe is celebrated for its simplicity and rustic flavours. The Herbs de Provence bring an earthy, floral aroma to the dish, traditionally used in southern French cooking. French roast chicken is often seasoned modestly, with garlic, rosemary, and butter enhancing rather than overpowering the natural chicken flavour. This recipe’s focus on a few key ingredients mirrors the French culinary philosophy of using minimal, quality ingredients to achieve exceptional taste.

Equipment

Hark Chubby Offset Smoker
Lump Charcoal
Black Nitrile Gloves
Long Tongs
Thermapen® ONE
Heat Resistant Gloves
Fireboard 2 Drive
Iron Bark Wood

Ingredients

For the Chicken

1 medium whole chicken, skin-on
2 tsp salt
4 tbsp butter, at room temperature
4 garlic cloves, whole and unpeeled
3 sprigs fresh 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 (60ml) 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

Method

STEP 1Preheat the Offset Smoker: Start by preheating your offset smoker to a steady 200°C / 392°F. Use a combination of charcoal for the base heat, followed by double-trip split Ironbark firewood to add a steady, smoky flavour that complements the chicken and vegetables.

STEP 2Prep the Chicken: Remove the chicken from the fridge one hour before cooking, rinse it under cold water, and pat it dry with paper towels. A dry chicken skin ensures crispier skin when roasted.Cut the butter into small chunks, gently lift the skin over the breast, and place the butter underneath the skin for extra moisture and richness. Spread the remaining butter over the outer surface of the chicken.Generously season the chicken with salt and black pepper, including the cavity and under the wings.

STEP 3Prepare the Vegetables: In a roasting pan, combine the root vegetables, salt, black pepper, olive oil, and lemon zest. Toss until everything is well coated.Position the seasoned chicken on top of the vegetables in the pan. Arrange the rosemary sprigs and whole garlic cloves around the chicken.Pour ¼ cup (60ml) of water into the bottom of the pan to create moisture during roasting.

STEP 4Infusing Flavours with Herb Butter: In a small saucepan, melt butter over low heat. Add the smashed garlic, black pepper, and Herbs de Provence to create an aromatic herb butter.After the first 20 minutes of roasting, begin basting the chicken with the herb butter. Continue to baste every 20 minutes.

STEP 5Check Doneness: After 1 hour and 15 minutes, check if the chicken is done. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh, or the juices should run clear when pierced.Once done, remove the chicken from the smoker and let it rest for 10-15 minutes under foil.

STEP 6Serve: Toss the roasted vegetables and return to the smoker for extra crispiness if desired.Serve the succulent roast chicken alongside the caramelised vegetables for a rustic yet elegant meal.

Notes

What is Herbs de Provence?

Herbs de Provence is a fragrant blend from southern France, typically including thyme, rosemary, basil, marjoram, and lavender. Originating from Provence, this blend enhances roast meats and vegetables with floral and slightly peppery notes. When used in basting for the chicken, it releases an inviting aroma, harmonising with the smoky undertones from the Hark Chubby Offset Smoker.

Flavour Profiles & Alternatives

Herbs de Provence adds complexity with hints of lavender, thyme, and rosemary. You can substitute with Italian seasoning for a Mediterranean twist or use fresh thyme and sage for a deeper, earthy profile. To give the chicken an extra layer of richness, add a squeeze of lemon over the skin before roasting. If you’re looking to intensify the wood-fire flavours, try cherry or apple wood chunks instead of Ironbark.

Alternative Vegetables to Roast

Classic root vegetables work beautifully in this dish, but don’t be afraid to experiment with others. Here are some great options:

Parsnips: Sweet and earthy, they caramelise well with garlic and rosemary.
Beets: Add a pop of colour and a slightly sweet flavour.
Brussels Sprouts: Their natural bitterness mellows when roasted, adding complexity.
Sweet Potatoes: Provide a creamy texture and sweet balance to the savoury chicken.

Roasting on the Hark Chubby Offset Smoker

The Hark Chubby Offset Smoker provides a unique balance of indirect heat and wood-smoke flavour. Using Ironbark firewood with charcoal as your base helps maintain a consistent heat, vital for cooking the chicken evenly without drying it out. Keep the smoker’s temperature steady by adjusting the air vents, ensuring a clean burn for that desirable blue smoke. If temperatures rise, reduce the air intake to control the burn.

Tips for Temperature Management

Use a digital thermometer: This helps you keep a close eye on both the smoker and the chicken.
Add wood sparingly: Add small wood chunks or splits periodically to maintain the heat without creating thick smoke.
Open the lid as little as possible: Minimises heat loss and ensures an even cook.

Whole Chicken Doneness Temperature Guide

To ensure safe cooking and juiciness, check that the thickest part of the chicken (thigh) reaches 165°F (74°C). This temperature keeps the meat tender without risking dryness.