You can’t go wrong with this delicious Roast Chicken with Lemon recipe.
Serves 4
2 hours
1.8 kg chicken
finely grated zest and juice of 2 lemons
2 cloves garlic, crushed
salt and freshly ground black pepper
2 teaspoons chopped fresh oregano
2 tablespoons olive oil
4 medium potatoes, peeled and quartered
500 g pumpkin cut into portions (skin on)
pared lemon zest and lemon slices to garnish
sprigs of oregano to garnish
Wash chicken inside and out, drain then pat dry with absorbent paper.
Mix together half of the lemon zest, lemon juice, garlic, salt, pepper, oregano and oil.
Stand the chicken in a dish and spoon half of the lemon mixture over the chicken and in the cavity. Place remaining zest in the cavity.
Prepare fire for the kettle barbecue for indirect heat according to manufacturer’s instructions or preheat gas barbecue. Place chicken directly onto oiled grill over direct heat and sear on all sides. Move to indirect heat over dripping pan.
Place potatoes and pumpkin in 2 foil trays; sprinkle with remaining lemon mixture, tossing around to coat all pieces. Place trays over direct heat. Cover barbecue with lid or hood and cook for 1–1½ hours, brushing chicken with lemon and herb mixture every 20 minutes. Turn vegetables.
Remove vegetables when cooked, cover to keep hot.
Rest chicken for 5 minutes before carving. Garnish with lemon zest, lemon slices and sprigs of oregano.
Serve hot with roasted vegetables and a side salad.
This is an edited extract from Australian Heritage Cookbook, New Holland Publishers RRP $39.99 available from all good book retailers or online www.newhollandpublishers.com.
