Barbecued Chicken
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Barbecued chicken with broad beans, oven baked beetroot and jacket potatoes, watercress and lemon mayonnaise
two free range preferably organic chickens around 3½ lbs/1.5 kg
- Joint the chickens into leg and thigh, and breast and wing joints Picture .
- Make a marinade with three or four tablespoonfuls of olive oil to each tablespoonful of fresh lemon juice. Add a teaspoonful of salt and beat with a fork for a minute or so. Stir in the rosemary.
- Add the chicken pieces to the marinade making sure the pieces are well covered. Add the lemon halves, and marinade for at least a couple of hours or over night in the fridge Picture .
- Remove the chicken from the marinade allowing any surplus to drain off. Salt and pepper the joints. Barbecue for around 30 minutes turning and brushing with marinade as required Picture .
- Serve with the accompaniments Zoom .
Serve with: Broad Beans Picture Recipe , Baked Jacket Potatoes Picture Recipe , Beetroot with Parmesan, Watercress, and Lemon Mayonnaise Picture Recipe
Categories: cmeat cchicken cbarbecue cmain cpoultry Recipe Id: r300