Easy roasted chicken

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Easy roasted chicken

I’ve found 3 kilo chickens to roast, and that is actually special because, in the Netherlands, you only find chickens that are around 1 kilo, 1,5 kilo at the most. The other special thing is that these chickens are 21 days dry-aged.

To let the taste of these extraordinary chickens come to life, I made an easy recipe. This way, you don’t overpower the flavour of the chicken itself.


  • A whole chicken
  • 1 part table salt
  • 1 part ground black pepper
  • 1 part dried parsley
  • 1 part dried oregano
  • 1/4 part dried garlic powder
  • 1/4 part thyme powder

How to

  1. Brush some olive oil on the chicken. Mix the ingredients of the dry rub and sprinkle a light but even layer on all sides.
  2. Start up your smoker with a temperature of 160°C (320F) and some cherry wood.
  3. Put the chicken in the smoker and stick a thermometer in the thickest part of the breast meat. Close the lid.
  4. When the chicken reaches a core temperature of 75°C (167F) you take it out of the smoker and let it rest for at least 10 minutes. This way the juices will redistribute in the meat.

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BBQ gear used

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