Lemon Barbecued Roasted Chicken with Vegetables

Preparation Time: 20 minutes

Cooking Time: 1 ½ hours

Serves: 4

Ingredients:

• One size 18 (1.8kg/3 ½ lb) chicken
• 2 lemons
• 2 cloves of garlic, crushed
• Salt and pepper
• 2 teaspoons of fresh oregano, chopped
• 2 tablespoons of olive oil
• 4 medium sized brown potatoes, peeled and quartered
• 500g (1lb) of pumpkin, cut into portions with skin on

Steps:

• Wash chicken inside and out, drain, then pat dry with paper towels. Wash lemons, then peel off zest with a potato peeler. Dice the zest finely. Juice the lemons. 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 the remaining zest in the cavity.
• Preheat the BBQ with the roasting hood down. Place chicken on roasting rack in a baking tray. Place potatoes and pumpkin around chicken and sprinkle with remaining lemon mixture, tossing around to coat all pieces. Place pan over indirect heat and close roasting hood.
• Cook for 1 to 1 ½ hours, brushing chicken with lemon and herb mixture every 20 minutes. Turn vegetables. Check chicken for doneness using a meat thermometer (see page 17 for chicken temperature guide).
• Remove vegetables when cooked and cover to keep hot. Rest chicken for 5 minutes before carving.

Serving Suggestion: Steamed baby beans and side salad.

Serve with: Semillon.