50 g Butter, softened
1 tsp Rosemary, finely chopped
1 tsp Thyme, finely chopped
1/2 tsp Oregano, finely chopped
Salt and Pepper, to taste
1x2 kg Butterflied Chicken, see note
1 1/2 tsp Olive Oil
45 g Dukkah
Set up your barbecue for indirect cooking (please refer to your handbook for further instructions).
Preheat your barbecue for roasting (please refer to your handbook for further instructions).
In a small bowl mix together the butter, rosemary, thyme, oregano, salt and pepper.
Carefully push your fingers between the breast skin and flesh to create pockets. Repeat on the thigh areas. Work the butter mixture under the skin of the breast and thigh areas.
Lightly oil the outside of the chicken and sprinkle the dukkah all over skin.
Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. (please refer to your handbook for further instructions). Place the chicken on and cook for approximately 45 minutes or until the chicken is cooked and the dukkah is golden.