Quick Dukkah and Herb Roast Chicken

  • Prep Time
    10 min
  • Cook Time
    45 min
  • Difficulty
    Medium
  • Servings
    4-6
  • Ideal
    for
    • charcoal
    • gas
    • Q

Ingredients

  • 50g butter, softened
  • 1 teaspoon rosemary, finely chopped
  • 1 teaspoon thyme, finely chopped
  • 1/2 teaspoon oregano, finely chopped
  • Salt and pepper, to taste
  • 1x 2kg butterflied chicken, see note
  • 1 1/2 teaspoon olive oil
  • 45g  dukkah

Method

Set up your barbecue for indirect cooking (please refer to your handbook for further instructions).

Preheat your barbecue for roasting (please refer to your handbook for further instructions).

In a small bowl mix together the butter, rosemary, thyme, oregano, salt and pepper.

Carefully push your fingers between the breast skin and flesh to create pockets. Repeat on the thigh areas. Work the butter mixture under the skin of the breast and thigh areas.

Lightly oil the outside of the chicken and sprinkle the dukkah all over skin.

Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. (please refer to your handbook for further instructions). Place the chicken on and cook for approximately 45 minutes or until the chicken is cooked and the dukkah is golden.