Garlic Butter & Herb Roast Chicken

Instructions

Make the Garlic Herb Butter

1. Place the frying pan or frying dish on the Cobb.
2. Melt the butter.
3. Add garlic and parsley; warm for 1–2 minutes until fragrant (do not brown).
4. Remove from heat.

Prepare the Chicken

1. Pat chicken dry thoroughly.
2. Loosen the skin over the breasts and thighs.
3. Spoon half the garlic butter under the skin.
4. Pour the remaining butter over the top.
5. Season with salt and pepper.
6. Stuff the cavity with lemon halves and optional herbs.

Prepare the Vegetables

1. Toss potatoes and carrots with olive oil, salt, and pepper.
2. Place potatoes in the moat/base of the Cobb, around the outer edge.
3. They should sit under the roasting rack to catch all the drippings.
4. Place the roasting rack over the potatoes.
5. Arrange the carrots on top of the rack around the chicken.

Roast the Chicken

1. Set the chicken on the rack, breast-side up.
2. Close the lid.
3. Roast for 1 hour 20 – 1 hour 40 minutes, depending on size.
4. Halfway through, gently stir the veggies for even cooking.
5. Chicken is done when juices run clear or internal temp reaches 75°C.

Rest & Serve

1. Let the chicken rest for 10 minutes before carving.
2. Serve with the buttery potatoes + carrots from the base.
3. Spoon extra juices over the top.

Tips for COBB Success

1. Veggies under the chicken become rich, buttery, and deeply flavoured.
2. Keep veggies chunky so they hold shape after long cooking.
3. To crisp the skin further, leave the lid slightly ajar for the last 5 minutes