BBQ Season has finally arrived, which means it's time to fire up the BBQ and get grilling!

Duncan Welgemoed, owner of restaurant Africola teams up with Weber's Grill Master Laura Romeo, to show you how to cook delicious and simple recipes on a BBQ. Watch the videos to find out how to Level up your next backyard BBQ.

Serves
4

Preparation

10min

Cooking

1hr
15min

Skill level

Easy
By
Average: 3.6 (13 votes)
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A juicy roast chicken is hard to beat, but when you’re adding garlic, herb & lemon infused butter under the skin, a whole new world of flavour opens. Pair the chicken with ultimate triple cooked crunchy potatoes, sauteed in duck fat before roasting. Soft fluffy insides, golden crispy outsides… these are irresistible, and you won’t stop eating them until they are all gone.

The old saying you can’t make friends with salad is thrown out the window with this one. Grilling your vegetables on the barbecue encourages a deeper level of flavour, brings out a sweetness and adds a note of smokiness. This caramelised salad is simply dressed with the juice of a grilled sweet and tangy lemon.

About Weber Store 

Weber Store is where barbecue passion and know-how, hands-on experience, and exceptional customer service come together. It’s the place to go to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.

Ingredients

Lemon, garlic and thyme roast chicken

  • 1.7-2.2 kg whole chicken
  • 50 g butter, room temperature
  • 4 garlic cloves, crushed
  • 6 sprigs of thyme, leaves only
  • 2 lemons, zest only
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • White pepper, to taste

Ultimate crunchy roast potatoes 

  • 1 kg Maris Piper/ Dutch cream potatoes
  • 1 tbsp sea salt flakes, plus extra to serve
  • 100 g duck or goose fat or 100ml sunflower oil
  • 2 tsp flour
  • 4 cloves of garlic, sliced
  • 2 sprigs of thyme, leaves only, plus extra to serve

Grilled asparagus and radicchio salad

  • 1 radicchio, chopped
  • 4 bunches asparagus, woody ends trimmed
  • 1 lemon
  • 1 small bunch mint, leaves torn
  • 100 g pistachios, toasted and chopped
  • 150 g marinated feta cheese, crumbled
  • Extra-virgin olive oil
  • Salt an pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the roast chicken, prepare the barbecue for indirect cooking over medium heat (200 to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  2. Remove the chicken from the fridge.
  3. In a small bowl, mix together the butter, half the garlic, thyme (reserving one sprig for the end), lemon zest, salt, black pepper.
  4. Stuff half of the butter mixture under the skin of the chicken, breasts and thighs. Rub the remaining butter all over the chicken.
  5. Roast the chicken over indirect medium heat for approximately 1 hour and 15 minutes, or until the internal temperature in the thickest part of the chicken has reached 72°C.
  6. Remove the chicken from the barbecue and leave to rest breast side down for 10 minutes before carving making sure you reserve all the resting juices from the chicken. The internal temperature of the chicken will continue to rise 3-6°C.
  7. Add the chicken juices and fat to a blender with the rest of the garlic, the juice of two lemons and sea salt, white pepper and picked down thyme leaves. Blend until completely emulsified and spoon over your carved chicken.
  8. For the roast potatoes, prepare the barbecue for direct cooking over high heat (250°C-290°C).
  9. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Wash the potatoes thoroughly or until the water is clear and not milky or starchy. 

  10. Drop the potatoes into a Weber Larger Casserole Dish or large pot if par-boiling the potatoes on a stovetop. Pour in enough water to barely cover the potatoes. Add salt.

  11. Place a lid on the casserole dish or pot, place on the barbecue or stovetop over direct high heat and wait for the water to boil, approximately 15 minutes. As soon as the water reaches a full rolling boil, remove the lid and lower the heat to medium. Put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 5 mins.
  12. Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
  13. Return the casserole dish to the BBQ (or a barbecue-safe frying pan, big enough to take the potatoes in a single layer). Add the 100g duck or goose fat or 100ml sunflower oil to the pan, leave the pan to preheat for 5 minutes over direct high heat, so it’s really hot.
  14. Sprinkle the flour over the potatoes and give another shake or two so they are evenly and thinly coated.

  15. Carefully put the potatoes into the hot fat – they will sizzle as they go in– then turn and roll them around so they are coated all over. Close the barbecue lid and leave them to brown for 10 minutes over direct high heat, turning occasionally. Once golden, add the sliced garlic and thyme leaves, toss to coat then remove from the barbecue.
  16. Set up the barbecue for indirect cooking over medium heat (190°C-230°C). If using a Weber Q, set up the barbecue with a convection tray and trivet.
  17. Return the potatoes to the barbecue, removing them from the pan and placing the potatoes directly onto the roasting trivet. Spread them in a single layer making sure they have plenty of room.

  18. Roast the potatoes for 30 minutes over indirect medium heat, or until really golden and crisp.
  19. Once cooked, add the potatoes to a serving dish. Scatter with extra thyme and sea salt. Serve straight away.
  20. For the asparagus and radicchio salad, prepare the barbecue for direct cooking over high heat (250°C-290°C).
  21. Cut the radicchio into 1.5cm thick wedges, including the core so the wedges stay intact. Lightly oil the radicchio wedges and asparagus, season all over with salt and pepper. Cut the lemon in half.
  22. Brush the cooking grills clean with a wire brush. Grill the radicchio wedges and asparagus over direct high heat, with the lid closed, for 4 minutes or until caramelised grill marks appear, turning once, halfway through. Place the lemon on the cooking grill, cut side down and grill for 2 minutes or until caramelised.
  23. Roughly chop the asparagus into 3cm lengths. In a large serving dish add the grilled radicchio, asparagus and mint. Squeeze ½ the caramelised lemon over the salad and gently toss. Top with the pistachios and feta. Serve with the remaining grilled lemon half.

 

Notes

• The asparagus can be substituted with thinly sliced zucchini.

• The raddichio can be substituted with endive (Belgian, not curly), cut in halves.