Bourbon Whiskey Chicken

There’s something timeless about a whole roasted chicken. It’s generous, comforting, and surprisingly effortless. All it really asks for is a little time: a few hours to marinate, another couple in the oven. After that, the rewards are many — juicy meat, flavourful vegetables, and the kind of gravy that gathers quietly at the bottom of the pan, waiting for good bread.
And did I mention it’s economical? From one modestly priced chicken, our family usually gets two to three hearty meals — dinner and next-day lunch. What’s left is combined into wraps or a salad. And the bones? Straight into the stockpot for broth, which turns into a light soup for yet another few meals. If only I had discovered this back in my university days…
The marinade for this version was born in a supermarket aisle. I spotted a Bourbon Whiskey BBQ sauce I’d never tried, and the wheels started turning. The result? A deeply savoury, slightly smoky roast that’s both comforting and just a little bold. It’s now quite a frequent guest on my table — and perhaps soon on yours too.

Print Recipe

Bourbon Whiskey Chicken

Author: Paula Cooking Method: Roasting Courses: Dinner, Lunch Recipe Keys: Gluten Free Kids Lactose Free

Difficulty: Beginner Prep Time 4 hrs Cook Time 2 hrs Total Time 6 hrs

Ingredients

Servings

For the marinade:

• 1 whole chicken (approx. 1.5-2kg)
• 5 tbsp Bourbon Whiskey BBQ sauce
• 2 tbsp olive oil
• 3 cloves of garlic
• Salt and pepper

Alongside:

• Potatoes
• Carrots
• Optional also broccoli, cauliflower, pumpkin or other veggies
• Salt and pepper
• Fresh rosemary, thyme and oregano
• 3 tbsp olive oil
• 2 glasses of water

Preparation

1. Place the bourbon whiskey sauce, olive oil, salt, and pepper in a bowl. Press in the garlic and mix well. Rub the chicken generously with the marinade on all sides. To infuse more flavour into the breast meat, gently separate the skin from the breast with your fingers and spoon some marinade underneath.
2. Transfer the chicken to a lidded oven dish (or a roasting bag if you don’t have a dish, but I’d prefer the dish).
3. Next, prepare the vegetables: peel and chop the potatoes, carrots, and any optional additions like cauliflower or pumpkin. Add them to the same dish or roasting bag with the chicken. Cover with the lid or seal the bag, and refrigerate to marinate for 3–4 hours.
4. When ready to cook, preheat the oven to 225°C. Drizzle the vegetables lightly with olive oil and season with salt, pepper, and fresh herbs. Pour 1–2 glasses of water into the base of the oven dish (or onto the tray if using a roasting bag).
5. Roast for 1.5 to 2 hours, until the chicken is golden and cooked through. Check with a thermometer, and look for a minimum of 75-80 degrees Celsius or more. Once cooked, remove from the oven, let rest for a few minutes, and serve immediately.

Keywords: Bourbon, Whiskey, roast, vegetables