Herb Roast Chicken Glazed in Brown Butter (indirect cooking style)


Herb Roast Chicken Glazed in Brown Butter (indirect cooking style)

A delicious herb-infused flavor, crispy skin, and a large serving size makes this dish perfect for any Sunday roast... or every daily roast! 

Serves : 4 to 6 

Prep Time : 5 minutes

Cook Time : Approx 1.5hrs cooking time (try and cook to temperature - not time)  

Desired Internal Food Temp : 76-78°C


  • 1 x 2kg Free Range Chicken
  • 1/2 bunch of sage
  • 2 x sprigs of rosemary
  • 2 x sprigs of thyme
  • 4 x cloves of garlic
  • 4 x black peppercorns
  • 1 x lemon cut in half
  • Good pinch of salt and ground pepper
  • 125g melted butter
  • 50g Runny honey
  • 1 bunch of mixed herbs (sage, rosemary and thyme to use as a basting brush)


    STEP 1 : Set the barbecue to indirect with the drip tray underneath (see in basics/info session) and light the coals with a natural firestarter.  Pop on the lid and leave the barbecue to settle to around the 180°C to 200°C with the lower and lid vents half open. This will take around 10 minutes.

    STEP 2
     : For the chicken: place the sage, rosemary and thyme into the cavity of the chicken, along with the garlic, pepper and lemon halves. 

    STEP 3
     : Season the chicken all over with salt and pepper and then place onto the middle of the grill so its indirectly cooking (not over the coals). Close the lid and cook the chicken for 1 hour. Turn the chicken every 20 minutes to achieve an even roast. 

    STEP 4
     : Melt the butter and with the herb brush, begin to brush the butter all over the chicken, basting five or six times over the next half an hour. The bird will be golden brown and looking gorgeous. 

    STEP 5
     : To check the bird is properly cooked, use a digital probe -  pressing the tip into the thickest part of the leg, in-between the breast and thigh. The probe should reach 76-78°C.  Once the chicken is cooked, remove from the barbecue and rest on a warm plate for 30- 45 minutes. 

    STEP 6
     : To serve, carve the chicken breast and remove the legs, making sure you remove as much  of the meat from the carcass as possible. You can either keep the bones for stock or discard.

    STEP 7
     : Serve with a green salad, roasted new potatoes and some classic salad cream.