Lemon barbecue roasted chicken with vegetables
Rating:
★★★★★ 2 votes5
Comments:
Ingredients
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·4 pounds chicken
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·juice and grated zest of two lemons
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·two cloves garlic, minced
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·salt and pepper
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·2 teaspoons chopped fresh oregano
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·2 tablespoons olive oil
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·four potatoes, peeled and quartered
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·1 pound pumpkin, unpeeled and cut into portions
How to Make Lemon barbecue roasted chicken with vegetables
- 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.
- 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
- 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.
