Weber roast chicken with tarragon butter recipe

By: Nikki and Jordan Shearer

Masterchef NZ runners up Nikki and Jordan Shearer impress with this recipe for Weber roast chicken with tarragon butter.

Weber -roast -chicken

Serves 6-8

Our favourite way to BBQ this summer is the Weber Charcoal Kettle. And for Christmas day this will definitely be a part of our summer feast. There is something about lighting fires, poking embers and smelling the delicious aroma of smoke and roasting meat while sipping on a cold one. The smoke imparts a flavour that you will never get in an oven or conventional BBQ. Caution...Webbing is addictive!


  • 2 free range chickens
  • 1 handful chopped fresh tarragon
  • 75g softened unsalted butter
  • 1 ½ tsp flaky sea salt
  • 4 lemons, halved


  1. Pat dry the chickens and gently separate the skin from the breast meat to form a cavity over each breast. Be careful not to break the skin.
  2. Combine tarragon, butter and salt.
  3. Carefully place one Tbsp of butter mixture in to each cavity over the breast meat and under the skin, pressing the skin down to evenly distribute the butter.
  4. Place lemons in the internal cavity and truss the legs together.
  5. Place chickens on tinfoil and when the charcoal in the Weber is starting to grey it is at temperature. Place chicken on grill.
  6. Cover and cook for 1 ½ to 2 hours until golden and juices run clear.

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