Roasting upon the EGG will quickly become a family favourite and it is so easy to get your EGG lit and going that you’ll be using it all year round. This recipe is a superb example of how the EGG breathes magic into your meals. A simple chicken with salt and Rapeseed oil applied, then roasted within the EGG, delivers amazingly tasty results.
Set up your EGG for INDIRECT cooking with the ConvEGGtor in the legs up position, we also use a stainless steel vertical chicken roaster however a stainless steel grid will do the job perfectly.
Target temperature of 180c.
- 1-5 kg free range chicken
- 6-8 heritage carrots, skins peeled
- 3 red onions, quartered
- Purple stemmed Broccoli
- New potatoes
- Rapeseed Oil
- Sea Salt
- Black Pepper
FOR THE CHICKEN:
Make sure the giblets are removed, pat the skin dry and then coat in Rapeseed oil. Season liberally with flakey sea salt.
You can add a prepared herb mix straight on to the skin or if you’re feeling adventurous or make your own herby butter and stuff it under the skin. Thyme, rosemary, Garlic and parsley are always winners.
Place the chicken on to the Vertical Chicken Roaster by inserting the roaster into the chicken cavity.
Place the seasoned chicken on the roaster in to the round drip pan to catch all the juices.
The EGG should already be set up for indirect cooking, with ConvEGGtor and either a stainless steel vertical chicken roaster, or a stainless steel grid.
Target temperature of the EGG is 180c.
Add the vertical chicken in the drip pan and place on to the ConvEGGtor surface and shut the lid, or place the chicken on the stainless steel grid. For an average sized chicken, cook time is approximately an hour.
Season with sea salt and oil your new potatoes then place around the pan under the chicken to catch the juices.
Whilst the chicken and potatoes are cooking, slice your vegetables and season well. With 15 minutes to go, tuck and arrange the vegetables in and around the potatoes.
Towards the end of the cooking period, insert an instant read digital thermometer between the thigh and the cavity of the chicken to check the internal temperature.
Remove from the EGG, tent in tin foil and let rest for 10 minutes. Carve and wonder at the crispy skin and amazing juiciness! Serve the Ultimate Roast Chicken.