Recipe – Salt And Vinegar Roast Chicken

Recipe – Salt And Vinegar Roast Chicken

Ingredients

  • 1 whole fresh chicken, approx. 2.2kg
  • 150g butter, softened
  • 60ml malt vinegar
  • 1 tsp salt
  • 3 sprigs fresh rosemary, 1 sprig finely chopped
  • 1 tbsp dried oregano
  • Freshly ground black pepper
  • 1kg washed white baby potatoes

Directions

Step 1 – Pat the chicken dry with paper towel and allow to come to room temperature.

Step 2 – In a medium bowl, whip the butter together with half the malt vinegar, the salt, chopped rosemary, half the oregano and some freshly ground black pepper. Using the back of a spoon, carefully separate the skin from the meat across the chicken breasts, thighs and drumsticks using slow sweeping motions. Spoon the butter mixture onto the meat, under the skin and use your hands to spread it out evenly.

Step 3 – Heat the BBQ to medium heat (180 – 200°C) with two zone heat. Ensure the grills are clean. If you are using a charcoal grill, keep at least half of the charcoal grate clear of briquettes or charcoal as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, have a trivet and convection tray in place.

Step 4 – Place the potatoes into the bottom of a roasting pan, drizzle with a little olive oil and toss to coat. Place the chicken on top of the potatoes, sprinkle the chicken with the remaining vinegar, then sprinkle over the remaining oregano and a little more salt. Add the remaining rosemary sprigs to the pan and cover the pan loosely with foil.

Step 5 – Place the pan into the BBQ, away from direct heat, and roast for 30 minutes. Remove from the BBQ, remove the foil, baste the chicken with pan juices and roast for another 40 minutes, basting every 20 minutes. Using a digital thermometer, ensure that the chicken reaches an internal temperature in the thickest part of the breast of at least 72°C. Remove the chicken from the BBQ, cover tightly with foil and allow to rest before carving and serving with the potatoes, garnished with the remaining rosemary sprigs.

Salt And Vinegar Roast ChickenDownload PDF

Newsletter Updates

Enter your email address below and subscribe to our newsletter

Online Store