Publications
- - 1 whole chicken, ± 1,5kg, insides and neck removed
- 125ml - butter
- 15ml - chicken spice
- 15ml - barbecue spice
- 2,5ml - ground cumin
- 10ml - garlic salt
- 4 - garlic cloves, finely chopped
- - 3 sprigs fresh thyme, chopped
- - salt and pepper, to taste
- 30ml - barbecue sauce
Preheat the oven to 180°C.
1 Place the chicken in a roasting pan and pat dry with paper towels.
2 Spoon 60ml (¼c) butter into the chicken cavity and under the skin of the breasts.
3 Melt 30ml (2T) butter in the microwave and brush it over the whole chicken.
4 In a small bowl, create a spice rub by mixing the chicken spice, barbecue spice, cumin and garlic salt. Rub the mixture all over the chicken.
5 Mix 15ml (1T) butter with the garlic and thyme. Rub it over the chicken, and season with salt and pepper.
6 Place the chicken in the oven and roast for 45 minutes.
7 Melt the remaining butter (20ml) in the microwave and mix with the barbecue sauce in a small bowl.
5 After 45 minutes, remove the chicken from the oven and baste with the melted butter and barbecue sauce mixture.
6 Return the chicken to the oven and roast for a further 15 minutes, or until golden brown and crispy on the outside.
7 Remove the chicken from the oven and baste with the juices in the pan. Let it rest for 15-20 minutes before cutting and serving.
