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Ali’s Easy Roast Chicken


  • 1 whole chicken, about 1.2kg
  • Juice of half a lemon
  • Rapeseed oil
  • Dried mixed herbs (or a mix of fresh herbs)
  • Sea salt flakes and coarsely ground black pepper
  • 2 parsnips, peeled and cut into 3 cm cubes
  • Half a butternut squash, peeled and cut into 3cm pieces
  • 1 kg of white potatoes, peeled and cut into quarters
  • A tablespoon of cornflour
  • 1 glass of white wine
  • 1 : 20

    Put the fat pan, the roast pan holder and the roast pan together on the Carri Chef 50. Add in the roast pan grid to sit on in the inside, then put the lid on the BBQ and pre-heat the BBQ to around 180°C.

    Put the butternut squash, potato and parsnip pieces in a large bowl and drizzle a couple of tablespoons of rapeseed or vegetable oil over the top and mix to coat all of the vegetables. Prepare the chicken by rubbing it with rapeseed oil, squeezing the juice of half a lemon over it. Season it well all over with sea salt flakes and black pepper plus two teaspoons of dried mixed herbs. Or, you can use a handful of chopped fresh herbs of your choosing. (Thyme, oregano and parsley are great for this).

    Place the chicken, breast-side down, in the centre of the roasting pan on the raised grid. Put the oiled vegetables all around the edge. Cover with the lid and keep an eye on the heat to keep it to around 180°C.

    Roast the chicken and vegetables like this for 20 minutes, then turn the chicken breast-side up, and jostle the vegetables around so they are turned over. Replace the lid and cook for another 45 – 50 minutes. Turn the vegetables from time to time and spoon some of the cooking juices over the chicken to baste it.

    At the end of the cooking time, test if the chicken is thoroughly cooked by pushing a skewer into the thickest part of the thigh and breast. The juices should run clear. If not, replace the lid and cook until the chicken is cooked properly.  

    When cooked, carefully remove the roast chicken and vegetables and keep them somewhere warm, while you make the gravy.

    To do this remove the roasting grid from the pan and put the roasting pan back on the heat. In a cup mix the cornflour with enough cold water to make a smooth runny paste and pour this into the cooking juices left in the pan. Put the heat on low and keep stirring with a wooden spoon as you add a glass of wine. Stir while it heats and thickens, adding a little more water if needed to get it to a gravy consistency.

    Serve your roast chicken and vegetables with some extra green veggies plus lots of tasty gravy.