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

Genevieve Taylor's Bristol Fire School

24,231 views

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

20 Comments

@kieranbeauchamp3209 2 months ago

Yeah this channel deserves way more subscribers! Great work.

@pig7186 2 months ago (edited)

Love the nonchalant cutting with carrots flying everywhere, pouring the wine and water all over the place, the charcoal covered hands cutting potatoes... that's how everyone should cook!

@davidrutter8147 4 months ago

That’s one of the nicest roasts I’ve ever seen, definitely going to be cooking this one 👍

@spacew00d1 2 months ago

Love your authentic cooking and explanation. No fluff, just straight to the good stuff. Subscribed!

@ashleykilgour1903 4 months ago

Great technique as always. I do love that you don't fetishise equipment, it's about feeding people good food. I always recomend your books to people.

@Jazzed-k7p 1 month ago

Fairly high heat. Excellent.

@terryatkinson9323 2 months ago

So good to see the old enamel bakeware still crushing it. They were essential camping items when I was younger and my parents took us away for 2 weeks to 6 weeks at a time. Respect and gratitude for sharing the basics from a 56 yr old Aussie.

@holycannoli64 3 months ago

Outstanding stuff. Terrific content.

@MadPick 2 months ago

I appreciate your videos, Genevieve. You make it look easy!

@johnkehoe1305 2 months ago

excellent stuff

@snowpuppy77 4 months ago

New subscriber here as of just a few weeks. I am from across the pond. As you know we are pretty obsessed with BBQ over here. I particularly enjoy your videos because of your competency of cooking over live fire and the unique twist to the cooking that I do not get much exposure to. Which means I am learning. The recipee and method of this video is a very good example of that. Great cook! I like your method of making your gravy with the chicken drippings on the grill. And I am going to try cooking potatoes the same way you did for the first time. By the way I have been dry brining chickens in Kosher salt for at least 12 years or more. It's the only way I will do it because of the excellent texture and tenderness it imparts. The breast is especially improved in texture. Also, like that you are using a 26.75" kettle for this. Have been thinking about getting one. I currently have a 22" Weber Performer and a few other grills. Kind regards from Nebraska, USA.

@AndyGait 4 months ago

Pepper with a hint of chicken. Love it.

@sb_1389 2 months ago

Fantastic, looks so comdorting, filling, satisfying. Proper meal.

@erokbrewmeister9231 3 months ago

Very nice presentation !

@nathancole4609 4 months ago

Excellent video. Done this lots before but didn’t make the gravy. Will do from now on!
Thanks

@TheZippyMark 2 months ago

That looks great, I really want to try this.

And is that a Massive Attack tattoo? 👌

@Peeps-gx7mg 2 months ago

I never leave comments on YouTube videos but felt compelled to tell you just how good these videos are. Not only are you great at teaching but also, you’re doing something very different in BBQ and in your own style. You deserve 10x the subscribers.

@thurstonhowell3569 2 months ago

Fabulous! I once had the pleasure of snapping you for the Telegraph. I hope your other half got over it!

@roachbug 2 months ago

Wonderful channel Genevieve!

@jongriffiths6063 4 months ago

Cooked this last night, just followed the instructions. I did deviate on the gravy as I had a fresh batch of chicken stock which I used instead of the water. All I can say is wow. Moist chicken, crispy potatoes, gravy to die for the addition of the basil really ups the flavour. Thank you so much this is a keeper. Folks if you are after a good relaxed tasty cook try this you will not be disappointed.