Par boil the chicken in stock with half of the herbs, the fennel, garlic and potatoes.
Potatoes and fennel won’t take long.
Pat all dry and rub with olive oil.
Season with salt and pepper wack on the bbq that is preheated.
Cut lemons in quarters and put them on the bbq.
And the garlic still in its clothes but separated.
While everything is on the BBQ make a sauce for the chook and veg.
Chop parley until its like dust, zest the lemon, mash the garlic into a paste…squeeze some of the bbq’d lemon on and stir together.
The veg won’t take too long to bbq and the chicken will take about 15 minutes you are just trying to get a crunchy crust….then serve on a big platter with the lemons and all and drizzle the sauce over the top…yum yum.
Get a man to carve…it’s the least he can do after all your hard work.
Get the butcher to spatchcock a whole chicken.
Never add too much oil otherwise you will have a bonfire not a bbq.
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