How to Roast a Chicken on a BBQ (Properly) | Master Techniques Ep. 10

If you can roast a chicken like this on a barbecue, you can cook pretty much anything. This episode is all about mastering one of the most useful live-fire cooking skills there is: roasting poultry properly over charcoal. We’re cooking a whole lemon roast chicken over indirect heat with hasselback new potatoes and a deep, savoury garlic & basil gravy made entirely from the roasting juices. No gimmicks. No tricks. Just solid barbecue fundamentals: • building a proper two-fire setup • cooking with indirect heat • keeping the lid closed • using temperature instead of guesswork • and turning drippings into proper gravy This is barbecue as a skill — not a stunt. 🔥 In this episode you’ll learn: How to roast a whole chicken evenly over charcoal Why two small fires create a better roasting environment How dry brining improves flavour and crispy skin How to make gravy directly underneath the chicken Why indirect heat matters for potatoes How to finish over direct heat for maximum crispiness Why temperature beats timing every single time Chicken is cooked when both the breast and legs reach 74°C. Thanks for watching — and if you’re cooking along, let me know how it goes in the comments. And if you found this film useful I would appreciate and like and a share to help me grow my channel! Part of my Master Techniques series based on my book HOW TO BBQ #BBQ #RoastChicken #CharcoalCooking