Overview
This is a great example of how the EGG breathes magic into even the humblest of meals, resulting in an unimprovable roast chicken with juicy meat and the crispiest of skin. Carrots, beetroots, courgettes, shallots and baby potatoes sit in the Drip Pan, roasting in the chicken fat, meaning that no flavour is wasted.
Set up your EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in legs-up position, topped by a Stainless Steel Grid. The target temperature is 180°C.
Prep the chicken
Pat the chicken dry and coat in rapeseed oil. Season liberally with sea salt and pepper. Insert the Vertical Chicken Roaster into the chicken cavity. Place the roaster into the Non-Stick Drip Pan to catch all the juices.
Season the potatoes with sea salt, drizzle with oil, then scatter around the pan. Place on the grid, then shut the Dome. The chicken and potatoes should take around 1 hour to cook.
Add the veg
With 15 minutes to go, open the Dome and tuck the other vegetables in with the potatoes.
Insert a thermometer between the thigh and cavity of the chicken to check its internal temperature. You’re looking for 75°C.
When cooked, remove the chicken from the EGG and rest for 10 minutes before carving. Serve with the roasted vegetables.
