This is a weekend-friendly whole-chicken cook on the COBB. Spatchcocking (removing the backbone and opening the bird flat) evens out thickness so breast and leg finish closer together.
You will get the best skin if the chicken is as dry as possible before oil and seasoning, and if the dome is only lifted when you really need to check the meat.
Serve with: simple green salad, warm flatbreads, or roast new potatoes tossed in the resting juices.
| Whole free-range chicken | 1 kg |
| Fine sea salt | 2 tsp |
| Black pepper, freshly ground | 1 tsp |
| Extra-virgin olive oil | 3 tbsp |
| Unsalted butter, softened | 40g |
| Lemon zest | 2 lemons |
| Lemon juice | 2 tbsp |
| Garlic cloves, grated | 4 |
| Fresh thyme leaves | 2 tbsp |
| Fresh rosemary, finely chopped | 1 tbsp |
| Smoked paprika (sweet) | 1 tsp |
| Caster sugar (optional, for skin) | 1 tsp |
COBB Premier or Supreme grill
COBB cobblestones or quality briquettes (1 full fuel load)
Long matches or gas lighter
Kitchen shears or sturdy scissors
Large board and sharp chefu2019s knife
Instant-read thermometer
Heat-resistant gloves
Aluminium drip tray (if using)
Tongs and carving fork
Pat the chicken dry inside and out. Place breast-side down on a board. Cut along each side of the backbone with shears and remove it. Flip the bird breast-side up and press firmly on the breastbone until it lies flat.nnTuck wing tips behind the shoulders if they look loose. Trim any large pockets of excess fat but keep the skin intact.
Mix butter, lemon zest, half the thyme, half the rosemary, grated garlic, paprika, and a pinch of salt. Loosen the skin over the breast and thighs and spread most of the butter under the skin where you can without tearing it.nnRub the skin with olive oil, then salt, pepper, and remaining herbs. Drizzle lemon juice over the meat side. Rest uncovered in the fridge 30u201360 minutes if time allows (helps dry the skin).
Fill the COBB fuel basket with cobblestones or briquettes and light according to the manufactureru2019s instructions. When coals are covered in grey ash and heat feels moderateu2013medium (not roaring), fit the grill grid.nnAim for roughly 175u2013190u00b0C at the dome: steady, not screaming hot, so the skin colours without scorching.
Optional: dust the skin very lightly with caster sugar for extra colour (go easy).nnPlace the chicken skin-side down on the grid. Cook without moving until the skin releases cleanly and is deep goldenu2014about 12u201318 minutes depending on heat.nnFlip carefully with tongs onto a foil tray if you want to catch drips for gravy.
Continue cooking, turning occasionally for even colour, until the thickest part of the breast reads 68u00b0C and the joint between thigh and body reads at least 74u00b0C.nnIf the skin is done before the centre, dome on and reduce airflow slightly, or move to a cooler zone if your setup allows.
Lift onto a board and rest loosely under foil 12u201315 minutes. Carve: legs off at the joint, then slice breast across the grain.nnSqueeze extra lemon at the table. Any resting juices can be spooned over the meat or folded through mayo for a quick sauce.
Targets and cues for this cook—adjust times if your COBB runs hotter or cooler than usual.
COBB ready — preheat complete
Approximate per serving (¼ bird, skin on), without sides. Figures vary with bird size and trimming.
| Energy | 485 kcal |
|---|---|
| Protein | 42g |
| Fat | 32g |
| Saturates | 10g |
| Carbohydrate | 2g |
| Sugars | 0.5g |
| Fibre | 0g |
| Salt | 1.4g |
