Classic French Roast Chicken

Classic French Roast Chicken

Course - Main

Cuisine French

Keyword Classic French Roast Chicken

Prep Time 15 minutes

Cook Time 1 hour and 30 minutes

Total Time 1 hour and 45 minutes

Servings 5 people

Author Aldergrills


  • 1 medium chicken, skin-on
  • 2 tsp salt
  • 4 tbsp butter, at room temperature
  • 4 garlic cloves, whole and unpeeled
  • 3 sprigs rosemary
  • 1 tsp salt and freshly ground black pepper

For the Vegetables:

  • 2 cups root vegetables, roughly chopped (potatoes, carrots onions)
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp Extra virgin olive oil
  • 1 tsp lemon zest
  • 4 garlic cloves, whole and unpeeled
  • ¼ cup water

For Basting:

  • 4 tbsp unsalted butter
  • 2 garlic cloves, peeled and smashed
  • ¼ tsp salt and freshly ground black pepper
  • 1 tbsp Herbs de Provence


Hark Chubby Smoker

Heat Resistant Gloves

FireBoard 2 Drive

Long Tongs

Lump Charcoal

Ironbark Firewood

Blow Torch

Roasting pan or tray


Preheat the Offset Smoker

  1. Start by getting your offset smoker ready. Preheat it to a steady temperature of 200°C (392°F). using a combination of charcoal as your base followed by double-trip split Ironbark Firewood.

Prep the Chicken:

  1. Remove the chicken from the fridge one hour before cooking and rinse it under cold water. Place it on a cutting board.

  2. Pat the chicken dry thoroughly with paper towels, ensuring it is as dry as possible.

Buttering the Chicken:

  1. Cut the room-temperature butter into small chunks.

  2. Lift the breast skin of the chicken and place butter chunks under the skin atop the breasts (about 2 tablespoons).

  3. Cover the outside of the bird with the remaining butter, including breasts, legs, and wings.

  4. Season the chicken with salt and black pepper, covering the cavity, under the wings, and between the breasts and legs.

Make the Herb Butter

  1. In a roasting pan or large baking dish, combine root vegetables, salt, black pepper, extra-virgin olive oil, and lemon zest. Toss to coat evenly.

  2. Place the seasoned chicken on top of the vegetables in the pan. Garnish with rosemary sprigs and garlic cloves. Add ¼ cup (60ml) water to the bottom of the dish.

  3. Roast the chicken on the offset smoker at 200°C (392°F).

Infusing Flavours:

  1. In a small saucepan, melt butter over low heat. Add smashed garlic, black pepper, and Herbs de Provence. Let it infuse while the chicken roasts.


  1. After the initial 20 minutes, baste the chicken with the Herb Butter.

  2. Repeat the basting process every 20 minutes.

Checking Doneness:

  1. After 1 hour and 15 minutes, check if the chicken is cooked. A meat thermometer should read 165°F (74°C) or juices should run clear when the chicken thigh is pierced.

  2. Remove the pan from the barbecue, leaving the vegetables in the pan. Place the chicken on a cutting board, cover with foil, and let it rest for 10-15 minutes before carving.


  1. Toss the vegetables in the pan, placing them back in the barbecue if desired for additional crispiness.

  2. Serve the Classic French Roast Chicken with the flavourful root vegetables for a delicious meal.

Enjoy! x


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