This superb roast chicken recipe is perfect all year round. The classic flavours of the chicken will pair beautifully with a mix of roasted vegetables (I’d recommend potato, carrots, zucchini, eggplant and even capsicum).

Serves 6

Ingredients

• 4 garlic cloves, crushed
• 2 medium lemons, rind finely grated, then lemons cut into quarters
• 1/3 cup oregano, chopped
• 1/4 cup olive oil
• 2kg whole chicken
• 2 large onions, cut into 2cm-thick slices

Method

1. Preheat barbecue (or oven) to 180C. In a bowl, combine garlic, lemon rind, oregano and oil and season with salt and pepper.
2. Fill chicken cavity with reserved lemons.
3. Place onion slices in the base of a large greased roasting tray.
4. Sit chicken (breast side up) on top of the onions. Rub half the herb mixture over the chicken. Season well with salt and pepper.
5. Place tray in the barbecue (or oven) and cook with lid down for 1 hour. Baste chicken with remaining flavoured oil.
6. Barbecue chicken for a further 50 minutes or until juices run clear. (You are wanting to cook the chicken for about 25-30 minutes per 500g, or until the internal temperature reaches 75C.) Remove chicken, wrap in aluminium foil and rest for 15-20 minutes before serving.