Chicken with garlic, onion and roast potatoes

This is a great quick meal that is always a winner in our house. I like to use a verticle stand for the chicken placed in a baking tray. This helps the fat run through the chicken and ends up in the baking tray and onto the potatoes, making them crispy and adding to the flavour.

Feeds - Family of four with some left over chicken

Time - 20 min prep, 1 hour cook (depending on the size of the chicken)


A large chicken

Potatoes for roasting, e.g. maris pipers


A whole bulb of garlic

Olive oil and salt, or a rub of your choice

Equipment used

Roasting tin

Vertical chicken stand

Set the Kamado up for indirect cooking and aim for a tempreture of 200C.

Meanwhile peel and cut the potatoes into quarters and par boil them for 10 miniutes.

Whilst the potaotes are in the pan slice the onion into wedges and peel the garlic.

Put the baking tray with some oil into the bbq to warm up.

Mix the rub (or salt depending on what you are using) with the olive oil and cover the chicken. Make sure you get your fingers down between the skin and the breast, and pour some of the mixture down there as this will help get some more flavour into the meat and crispen up the skin.

Put the chicken on the stand (if you are using one, if not lay the chicken down in the baking tray) and put the potaotes, onion and garlic around the chicken, giving it a good mix around with the oil.

Cook until the internal temperature of the thickest part of the meat is 75C (165F) and rest the chicken for 10 minutes before carving.