BBQ Slow-Roasted Chicken Recipe
Roasted until sticky and golden, this oven-roasted whole barbecue chicken is what your dinner dreams are made of. It’s got smoky-sweet flavor, juicy meat that pulls right off the bone, and a glossy BBQ glaze that turns irresistibly caramelized in the oven. Add some crispy potatoes and caramelized veggies to the pan, and you’ve got a dish that everyone will talk about - with their mouths full.
Servings: 6 people
Calories: 550kcal
Ingredients
- 2 kg 4.4lbs whole chicken
- 700 ml 3 cups BBQ sauce, homemade or store-bought
- 2 tablespoons olive oil
- 1 kg 2.2lbs roasting vegetables of choice (potatoes, carrots, brussels sprouts, etc. See post for more ideas)
Homemade BBQ Sauce Recipe (optional)
- 690 g 2 1/2 cups Passata, or canned tomato sauce
- 3 tablespoons liquid smoke
- 105 g 1/2 cup stevia, brown sugar substitute, or sugar/sweetener of choice
- 2 1/4 teaspoons allspice
- 2 teaspoons sumac or 118ml (1/2 cup apple cider/white vinegar)
- 1/2-1 teaspoon hot sweet, or smoky paprika, adjust to your taste
- 3/4 teaspoon cumin
- 3/4 teaspoon ground black pepper
- 2-3 teaspoons salt to taste
Instructions
1. Make BBQ Sauce (optional):
- Add all of the BBQ sauce ingredients into a pot.
- Cook on medium-high heat stirring occasionally for about 10-15 minutes, until the sauce has thickened. Allow it to cool to room temperature before step 2.
2. Marinade the chicken:
- Place the chicken in a large, ziplock bag with 1.5 cups of BBQ sauce and olive oil, and refrigerate overnight. Save the rest of the BBQ Sauce for tomorrow.
3. Bake the chicken:
- Preheat the oven to 200 degrees C/ 390 degrees F.
- Place chicken upside down in a roasting tray, covering the surface of the chicken with any sauce leftover in the ziplock bag. I used a pastry brush to brush the bbq sauce over the chicken evenly.
- Roast chicken in the preheated oven for 15 minutes.
- Take it out after 15 minutes, and reduce the oven temperature to 140°C/285°F.
- Turn the chicken over, add the veggies and any remaining BBQ sauce to the pan, stir the vegetables, cover the roasting pan with aluminum foil or a lid, and bake it for one hour.
- After an hour, take it out and increase the temperature back up to 200°C/390°F.
- Remove the foil or lid.
- Place back into the oven, uncovered, and let the chicken cook for 35 minutes.
- Check the chicken is ready by inserting a meat thermometer into the thickest part of the thigh. When the instant-read thermometer reads 75°C/165°F it is ready.
- Let the chicken rest for 10 minutes before slicing. This keeps the chicken juices in the chicken, making the tender meat incredibly moist.
Notes
- Size matters: Bigger chickens take longer to cook. Always go by internal temp, not just time.
- Use a thermometer: The most reliable way to know it’s done. 75°C / 165°F in the thigh = perfection.
- Rest before slicing: Ten minutes of patience keeps the meat juicy and tender. Don’t skip it.
- Flip for even cooking: Starting breast-side down helps keep the white meat from drying out.
- Toss those veggies: Stir them in the sauce before covering so they soak up every last drop of flavor.
- Homemade sauce cool-down: Let your sauce cool before pouring it over the chicken, or it won’t cling properly.
Storage instructions
- Fridge: Let the chicken cool completely, then store it in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Remove the meat from the bones and freeze in a sealed container or freezer bag for up to 3 months.
- Reheating: Warm it through in the oven or microwave until piping hot. Add a splash of water or BBQ sauce to keep it moist.
- Leftover tip: Shred the meat and toss it through salads, beans, or roasted veggies for an easy next-day meal.
Nutrition
Serving: 1g | Calories: 550kcal | Carbohydrates: 7.9g | Protein: 78.4g | Fat: 20.1g | Saturated Fat: 5.5g | Polyunsaturated Fat: 6g | Cholesterol: 237mg | Sodium: 1006mg | Fiber: 1.4g