Barbecue chicken served with roast root vegetables

barbeque chicken

barbeque chickenMake this barbecue chicken with a whole chicken as it’s economical to buy as there is usually enough meat left over to make a curry or pie and the bones can always be boiled with a spare carrot and onion to make a stock for soup.



Servings: 6

Total time: 110 mins


  • 3 kg chicken
  • 2 tblsp tomato sauce
  • 2 tsp cider vinegar
  • 1 tsp brown sugar
  • 1 tsp paprika
  • 2 shakes Worcestershire Sauce
  • 2 tsp olive oil


Oven Temperature: 350F – 180C – Gas Mark 4 – Moderate

  • Take the chicken out of the fridge 20 minutes before cooking. Place in a roasting tin
  • Mix to a paste all the ingredients except for the chicken
  • Carefully spread the paste all over the chicken
  • Place in the oven for approximately 1hr 40 minutes or until chicken is cooked (Clear liquid runs out when pierced)
  • Do not cover until the chicken is a nice golden colour. Baste from time to time
  • Serve your barbecue chicken hot or cold

Didn’t get through all the chicken? Here are some ideas for easy recipes with leftover chicken.