Full roast chicken in Weber kettle is the perfect easy dinner recipe. Plus I'm cooking all the veggies at the same time.

Why is it called spatchcock chicken you may ask, it is apparently an old 17th century term derived from “despatching the chicken” or opening the carcass in order to cook it.

Some may argue it is in reference to small game birds that have been split but the term does refer to any game bird or poultry that has had its spine removed and flattened or spatchcocked for a quicker and more even way of cooking the bird.

No matter how it got the term, it is tasty and a great way to cook chicken.

Basic roasts done well, cooked in a Weber kettle. I don;t think it can rreally get any better than that.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.


As always, cheers for watching



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Main Ingredients:
1.8kg (3.9lbs) Chicken (spatchcocked)
3 tablespoons of avocado oil
2 tablespoons of Vegeta (vegetable stock powder)

Rub Ingredients:
2 teaspoons of italian herbs
3 teaspoons of baking powder (aluminum free)
1 teaspoon of kosher salt
2 teaspoons of garlic powder
½ teaspoon of coarsely cracked black pepper
1 teaspoon of sweet paprika


Vegetable Ingredients:
Potatoes (quartered and parboiled for 8 minutes)
Carrots (peeled and chopped into 4cm (1 ½”) chunks and parboiled for 3 minutes)
Brussel sprouts (ends cut off and halved)


NOTE: potatoes covered in duck fat after parboiling. Other vegetables are covered in avocado oil. Then all vegetables are sprinkled with salt flakes, coarsely ground black pepper and garlic powder.



Items Used:
57cm (22”) Weber Kettle
Chimney Starter
1 charcoal basket


Feeds: 4

Style of cooking: Roasting

Preparation Time: 15 minutes

Cook Time: 1 hour and 15 minutes (chicken 45 minutes and the vegetables take 1 hour and 15 minutes)

Rest Time: 18 minutes (1 minute per 100 grams)

Cuisine: Australian

Hydration: 3 x beers


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