We already have the Christmas holidays here and what better way to celebrate them with one of the quintessential recipes of these family holidays!

Take note that we start!

For: 4 people
Preparation: 15 minutes
Rest: 20 to 30 minutes + 10 minutes
Type of cooking: Indirect medium heat (180 to 230 ºC)
Grill cooking: 1 hour and 15 minutes to 1 hour and 30 minutes


1 whole chicken
1 teaspoon of coarse salt
1/2 teaspoon freshly ground black pepper


60g butter, softened
1 tablespoon of chopped tarragon
2 tablespoons grated organic orange rind
1/2 teaspoon of coarse salt
1 pinch of freshly ground black pepper


  1. Prepare the flavored butter by mashing it together with the seasonings in a bowl with a fork.
  2. Empty the chicken and then remove, if present, the neck and the pieces of fat. Peel the meat delicately with the help of your fingers and spread the flavored butter over the meat of the breast and legs as far as possible.
  3. Season the inside and outside of the chicken. Tie the legs together with twine and place the chicken face up in a large disposable aluminum tray. Let it rest for 20 to 30 minutes at room temperature. Preheat the barbecue for direct cooking over medium heat.
  4. Brush the cooking grate. Roast the chicken over medium indirect heat for 1 hour and 15 to 1 hour and 30, with the lid closed, until the cooking juice becomes transparent, and the temperature in the centers of the thighs reaches 75º C (swing the tray , if necessary, to obtain a homogeneous cooking). Sprinkle the meat from time to time with the cooking juice contained in the tray. Transfer the roast chicken to a source, cover it with aluminum foil and let it rest for about 10 minutes. Remove the twine, carve the chicken and serve hot.


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