Instructions

  1. Combined dried herbs into a small bowl; mix well and set aside
  2. Cut half of the orange into rounds (0.5 inch thick); Cut the rest of the orange into 4 equally sized wedges (to be stuffed in the chicken cavity)
  3. Cut 8 slices of garlic butter into 0.5 inch slices
  4. Carefully separate the skin from the breast meat to place 2 slices of garlic butter underneath the skin of both breasts
  5. Place one slice of orange underneath the skin of both breasts on top of garlic butter
  6. Put the chicken in the large drip pan; lightly coat the chicken with olive oil
  7. Drizzle prepared mixture of dried herbs onto the chicken. Make sure the herb mixture covers all areas of the chicken. Add more herb seasonings if necessary.
  8. Stuff the cavity of the chicken with orange wedges, the remaining garlic butter and fresh herbs
  9. Preheat BBQ to 400 degrees Fahrenheit. Once BBQ has reach the desired temperature, remove half of the BBQ grids to place drip pan
  10. Fill half of the drip pan with water and place the remaining orange slices floating in the drip pan. *Note: Drip pan filled with liquids will keep the chicken moist and catch any chicken drippings)
  11. Once drip pan is filled and placed underneath BBQ grids, return grids back onto the BBQ
  12. Turn off the heat/burners on the side the drip pan is on.
  13. Turn the heat/burners without drip pan to medium heat; maintain interior BBQ temperature at 350 degrees Fahrenheit. *Note: By leaving half of the BBQ burners on, this will circulate heat and create a convection oven. (commonly known as indirect cooking)
  14. Place chicken on the burners with the drip pan underneath (BBQ side without heat). Cover the BBQ lid
  15. Cook chicken until chicken juices run clear (no pink colour) when breast meat is pinch with a fork. Alternatively, use a meat thermometer to check interior temperature (chicken is done when interior temperature reaches 165 degrees Fahrenheit)

Tips:

  • To amplify the fresh herb flavour, gather herbs and hit the herbs with the back of the cleaver to flatten herbs and release more flavours before placing in the cavity of the chicken.

Alternatives:

  • Switch out orange and replace it with any citrus fruit like lemon and lime
  • Substitute the dry herbs with your favourite dry spices and herbs seasonings (for example, if you enjoy heat and spice, add some chili flakes and paprika.¬† Adding paprika will also give a red coating to your chicken)

Cooking guide: 25 minutes per pound

  • Small chicken¬† (2.5- 3 pounds) = 1.25 hours
  • Large chicken (4.5 to 5 pounds) = 1.5 to 2 hours