A superb lemon oregano barbecue roast chicken recipe for summer. Classic flavours of lemon and oregano chicken are delicious served alongside a mix of roasted vegetables including zucchini, eggplant and capsicum.
In a bowl, combine the garlic, lemon rind, oregano and oil in a bowl. Season with salt and pepper. Fill the cavity of the chicken with the reserved lemons
Place the onion slices in the base of a large greased barbecue roasting tray and sit the chicken, breast side up, on top of the onions. Rub half of the herb mixture over the chicken. Season well with salt and pepper
Place the tray into a preheated barbecue (about 180°C) and cook, with lid down, for 1 hour using indirect medium heat. Baste the chicken with the remaining flavoured oil then place the vegetables around the chicken, drizzle with a little extra olive oil
Barbecue the chicken for a further 50-60 minutes or until the juices run clear and the vegetables are tender. (Allow the chicken to cook for 25-30 minutes per 500g, or until internal temperature reaches 75°C.) Remove the chicken, wrap in foil and rest for 15 minutes
Serve the barbecue chicken with the vegetables. Drizzle with any pan juices and scatter with extra oregano
Tips & Hints:
Toss a handful of Sicilian olives into the roasting tray with the vegetables if you like