Lemon barbecue roasted chicken with vegetables

Lynnda Cloutier

By
@eatygourmet

A one pot dinner for when you're pressed for time.Source: Unknown


Featured Pinch Tips Video

Ingredients

4 pounds chicken
juice and grated zest of two lemons
two cloves garlic, minced
salt and pepper
2 teaspoons chopped fresh oregano
2 tablespoons olive oil
four potatoes, peeled and quartered
1 pound pumpkin, unpeeled and cut into portions

Directions Step-By-Step

1
wash chicken inside and out, drain and Pat dry with paper towels. In a large bowl, put the lemon zest and juice, garlic, salt, pepper, oregano and oil and mix to combine. Place chicken in a large pan and spoon half of the lemon mixture over the chicken and into the cavity.
2
Prepare kettle or hooded gas barbecue. Place potatoes and pumpkin in a large foil pan, sprinkle with remaining lemon mixture, tossing to coat. Place trays over direct heat. Cover barbecue with lid or hood and cook for 1 to 1 1/2 hours brushing chicken with lemon and herb mixture every 20 minutes. Turn vegetables
3
Remove vegetables when cooked, cover to keep hot. Rest chicken for five minutes before carving. Serve hot with roasted vegetables and a side salad. Serves 4 to 6.

About this Recipe

Course/Dish: Chicken, Roasts