Garlic and herb roast chicken with crunchy roast potatoes

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.