Lachie Strachan’s recipe for Whole Roast Chicken on the BBQ with Lane’s Sunday Roast BBQ Rub

Lachie Strachan’s recipe for Whole Roast Chicken on the BBQ with Lane’s Sunday Roast BBQ Rub
Take your BBQ game to the next level with this Whole Roast Chicken recipe, seasoned to perfection with Lane’s Sunday Roast BBQ Rub available from Heat & Grill instore or online.
Succulent, flavourful, and crispy-skinned, this dish is the ultimate centrepiece for your next cook-up. Infused with zesty lemon, fragrant garlic, and fresh herbs, it’s slow-roasted on the BBQ for that signature smoky flavour. Whether you’re hosting family or friends, this recipe guarantees a mouthwatering showstopper that will have everyone coming back for seconds. Grab a beer, fire up the grill, and let’s get roasting!
Ingredients:
- 1 whole chicken (approximately 1.5-2 kg)
- 2-3 tbsp Lane’s Sunday Roast BBQ Rub
- 2 tbsp olive oil
- 1 lemon, halved
- 4-5 garlic cloves, crushed
- A few sprigs of fresh rosemary and thyme
- 1 cup chicken stock (for basting, optional)
Equipment:
- BBQ with a lid (kettle or gas BBQ)
- Meat thermometer
- Roasting tray or drip pan
Method:
- Preparation:
- Remove the chicken from the fridge and pat it dry with paper towels. Let it sit at room temperature for 20-30 minutes.
- Preheat your BBQ to medium heat (around 180°C/350°F). If using a charcoal BBQ, set it up for indirect cooking with coals on one side.
- Seasoning the Chicken:
- Drizzle olive oil all over the chicken to help the rub stick.
- Generously apply Lane’s Sunday Roast BBQ Rub to the entire chicken, ensuring it’s evenly coated, including under the skin where possible.
- Stuffing the Chicken:
- Stuff the cavity of the chicken with the halved lemon, crushed garlic, and fresh rosemary and thyme sprigs.
- Cooking the Chicken:
- Place the chicken on a roasting rack over a drip pan to catch the juices. Position it in the BBQ away from direct heat. Close the lid.
- Cook for approximately 1.5-2 hours, depending on the size of the chicken. Aim for an internal temperature of 74°C in the thickest part of the breast.
- Optional Basting:
- If desired, baste the chicken every 30 minutes with chicken stock or its own juices to keep it moist and flavourful.
- Finishing Touch:
- For extra crispy skin, increase the heat in the last 10 minutes of cooking. Keep an eye on it to avoid burning.
- Resting and Serving:
- Once cooked, remove the chicken from the BBQ and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Serving Suggestions:
Serve your BBQ roast chicken with a side of buttery mashed potatoes, grilled veggies, or a fresh garden salad. Don’t forget to drizzle those delicious pan juices over the top!
Tip from Lachie:
Pair this dish with a cold, crisp pale ale or a classic Australian chardonnay for the ultimate BBQ experience.
Enjoy this crowd-pleasing centrepiece from your BBQ!