Lemon Roasted Chicken with Vegetables

Type: Bake
Cut: Whole
Style: Western

Ingredients
No. 18 Steggles Chicken
2 Lemons
2 Cloves Garlic, Minced
Salt, Pepper
2 Teaspoons Chopped Fresh Oregano
2 Tablespoons Olive Oil

Vegetables
4 Medium-Sized Brown Potatoes, Peeled And Quartered
500g Pumpkin Cut Into Portions (Skin On)

Instructions
Wash chicken inside and out, drain and pat dry with paper towels.

Wash lemon then peel off the zest with a potato peeler. Dice the lemon zest finely and juice the lemons.

Mix together 1/2 of the lemon zest, lemon juice, garlic, salt, pepper, oregano and oil.

Stand the chicken in a  dish and spoon 1/2 of the lemon mixture over the chicken and in the cavity. Place remaining zest in the cavity

Prepare fire for the kettle BBQ for indirect heat according to manufacturer;s instructions or preheat gas BBQ.  Place chicken directly onto oiled grill over direct heat and sear on all sides. Move to indirect heat over dripping pan.

Place potatoes and pumpkin in 2 foil trays, sprinkle with remaining lemon mixture, tossing around to coat all pieces. Place trays over direct heat, cover BBQ 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 5 minutes before carving.
Serve hot with roasted vegetables an a side salad.

Cook according to instructions suppled by manufacturer for electric table BBQ with hood or kettle BBQ.

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