Roast Chicken
Duration
2h15
Montvel cooking time
2h
Difficulty
Ingredients
Whole chicken
1
Butter
40g
Bunch of thyme
1
Bunch of tarragon
1
Fleur de sel
Crushed black pepper
Ah, Sunday chicken—a classic! Stuffed with a few herbs and butter, and roasted on the MONTVEL wood pellet barbecue, it’s hard to find anything better or simpler.
Tip: Salt your chicken with fleur de sel and leave it in the fridge overnight before barbecuing. This dries out the skin, making it even crispier!
Turn on the MONTVEL barbecue in Cooking Mode and set the temperature to 180°C.
Gently pat the chicken skin dry to ensure it crisps up beautifully during cooking.
Brush the chicken with olive oil and season generously with fleur de sel and freshly cracked black pepper. Stuff it with the garlic, butter, thyme, and tarragon.
Place the chicken on the upper grill rack of the barbecue. Insert one temperature probe into the breast and a second into the thigh, and set both probes to a target temperature of 70°C.
Once the internal temperature is reached, it’s ready! Now all that’s left is to pick your favorite piece.
