1 whole chicken, cleaned
2 Tbs olive oil
2 cloves of garlic finely sliced
2 x 30g butter pieces
2 large springs of rosemary
Salt, a generous amount
Freshly cracked black pepper, a generous amount
8 baby beetroots
1 bunch baby carrots
2 brown onions
1 butternut pumpkin
40g Dijon mustard
15mL light olive oil
1 pinch of white pepper
5mL of verjuice vinegar
Crisp chicken skin
Fresh green peas
BBQ Roasted Chicken:
With the whole chicken breast side up. Tuck the wings behind and under the chicken.
Carefully separate the skin from the breast meat. Place the long strips of butter under the chicken skin.
Hint: if the butter is cold it’s easier to work with, but be careful not to tear the chicken skin.
Pour the oil all over skin. Season chicken with salt, black pepper and garlic.
Hint: give it a good rub, cover all the skin with seasoning.
Roll the rosemary in the left over oil and combine it for stuffing. Stuff the cavity of the chicken with the seasoning and sliced garlic.
Once finished, place it on a roasting tray breast down.
Pre-heat your hooded BBQ at 200 C-225 C. Once up to temperature, place the chicken in the BBQ and close the lid. After about 25 minutes, remove the tray and roll the chicken onto its back.
Brush the entire chicken breasts with the pan’s juices and place it back in the oven until golden brown and cooked.
Hint: to check if the chicken is cooked you can try to twist the leg and if the bone turns its most likely cooked, but check deep in the thigh. Cut or tear to serve.
Hint: remove some of the breast skin and place it on a tray, allow to cool and crisp, use as a garnish.
You have most likely roasted vegetables before, but here are some hints to get the most out of your chosen vegetables.
Leave the skin on and roll it in brown sugar and balsamic, roast on a high shelf for that extra heat.
Leave the skin on as it creates great character during caramelisation. Toss in honey prior to roasting.
Don’t cut too close to the root of the onion, peel and slice to create wedge shape pieces, the onion will stay connected via the intact root. Toss the sliced onion in a verjuice vinegar prior to roasting.
Remove the skin and cut into large slices, roll in melted, seasoned butter with toasted caraway seeds. Place this tray on a top shelf to get high heat and great colour. Roast it until it is just tender, so it maintains its structure.
Combine olive oil, pepper and the verjuice vinegar in a jar. Shake until emulsified. Hint: if you want the dressing to be runnier, just add a little more olive oil.
Use the colours to your advantage and allow every component to be shown. Start with the roasted vegetables, then top with chicken, then position the peas, Rosemary and dry skin.
Drizzle with the Dijon dressing.
Credits: AGFG Resident Chef Shawn Sheather
Photo Credits: AGFG Resident Chef Shawn Sheather