Basic Info :

• Serves: 4-5 people
• Total Time : Approx. 100 minutes (20 min prep + 30 min marination + 50 min roasting)
• Difficulty:  Medium-Hard

Ingredients :

Whole chicken:  1 whole chicken (approx. 1.5kg)

Lemon: 2 pieces

Onion:  1 piece

Garlic:  8 cloves

Rosemary:  3 sprigs

Thyme:  3 sprigs

Sea salt: 15g

Black pepper: 8g

Olive oil: 30ml

Butter: 40g

Instructions :

Prepare chicken：

Use your DRGSKL boning knife to remove feet, neck and giblets along joints. Pat chicken completely dry inside and out — essential for crispy skin.

Herb butter：

Mix softened butter, minced garlic, chopped herbs, salt and pepper. Spread under the breast skin and over the chicken.

Stuff： 

Stuff cavity with lemon slices, onion chunks, garlic and herbs. Seal with toothpick. Brush with olive oil, season.

Wrap：

Place chicken on crossed foil sheets, fold to enclose, leaving slight gap at top for steam circulation.

Roast：

Cook over indirect campfire heat for 40 minutes. Open foil top, finish over high heat 10 minutes until skin is golden and crispy.

Rest & carve：

Rest 15 minutes, carve with your DRGSKL chef's knife, drizzle pan juices. Serve.