Name: Juiciest whole BBQ-roasted chicken
Total time: 4500 s
Yield: 5
Ingredients: 1 kilogram Jersey royal potato; 1 whole chicken; 1 pack BBQ seasoning with tangy smokehouse sauce; 1 1/2 iceberg lettuce; 150 gram frozen garden peas; to taste buttermilk ranch dressing

Step 1

Preheat the oven to 180°C/160°C fan.

Step 2

Place the potatoes (1 kg) into the bottom of a roasting tray, drizzle with 1 tbsp olive oil and season with salt. Place the chicken (1) on top of the potatoes and drizzle with another 1 tbsp olive oil. Season the chicken, then sprinkle with the BBQ seasoning (1 pack) .

Step 3

Place the roasting tray into the middle shelf of the oven and cook for 60 minutes, or until the chicken is golden brown and cooked through, rotating the tray halfway through the cooking time.

Step 4

Meanwhile, place the lettuce wedges (1 1/2) onto a serving platter. Pour a little warm water over the peas (150 g) to defrost them, then drain. Scatter the peas over the lettuce on the platter.

Step 5

Remove the chicken from the oven. Brush all over with the juices from the bottom of the tin, then brush with the tangy smokehouse sauce until evenly coated. Leave to rest for 10-15 minutes.

Step 6

Drizzle the buttermilk ranch dressing (to taste) over the lettuce and peas, then serve with the chicken and potatoes.

Juiciest whole BBQ-roasted chicken

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