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Sunday Roast BBQ Style


  • 2 cups Extra Virgin Olive Oil

  • 1 Whole Chicken preferably free range organic

  • maldon sea salt

  • Black pepper

  • 6 Lemons

  • 6 fresh Bay leaves

  • 2 L good quality chicken stock

  • 1 bunch Thyme

  • 1 bunch Rosemary

  • 1 head Garlic

  • 1 bunch green asparagus

  • 2 bulbs Fennels

  • 2 bulbs Fennels

  • curley Parsley

  • 10 small Potatoes


  • 1.

    Par boil the chicken in stock with half of the herbs, the fennel, garlic and potatoes.

  • 2.

    Potatoes and fennel won’t take long.

  • 3.

    Pat all dry and rub with olive oil.

  • 4.

    Season with salt and pepper wack on the bbq that is preheated.

  • 5.

    Cut lemons in quarters and put them on the bbq.

  • 6.

    And the garlic still in its clothes but separated.

  • 7.

    While everything is on the BBQ make a sauce for the chook and veg.

  • 8.

    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.

  • 9.

    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.

  • 10.

    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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