Fresh garden herbs and a hint of lemon make a great combination for a tasty barbecue with friends.
- 1 handful thyme, leaves picked
- 1 handful rosemary, leaves picked (or use French tarragon if available)
- finely grated zest and juice of 1 lemon
- salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 lemon thinly sliced
- 2 fresh bay leaves
- 1.35 kg Turk's free range chicken butterflied, see tip (or cut into 4 pieces)
- Roughly chop the thyme and rosemary leaves and place in a bowl. Add the lemon zest and juice and season with salt and freshly ground black pepper. Whisk in the olive oil.
- Place the chicken in a shallow ceramic dish. Pour marinade over the chicken and top with the thinly sliced lemon and bay leaves. Cover and place in the fridge for 2-4 hours.
- Meanwhile, preheat a lidded barbecue to 200°C.
- Remove the chicken from the fridge and bring back to room temperature, 20 minutes.
- Place chicken on barbecue and close the lid. Lower the temperature to medium-low. Barbecue chicken for 50-60 minutes or insert a skewer into the thickest part of the meat, when the juices run clear the chicken is cooked. (The chicken can be cooked in the oven at 180°C for 50-60 minutes).
- Remove chicken from the barbecue and place on a warmed plate. Cover loosely with foil or baking paper and a clean tea towel and leave to rest for 10-15 minutes before carving.
1.35kg Turk's free range chicken, butterflied
Turk's free range chicken drums (allow for less cooking time, about 30 minutes or until the juices run clear when pierced with a skewer)
How to butterfly a chicken
Using kitchen scissors or a sharp knife, cut down each side of the backbone. Remove backbone. Turn chicken breast-side-up and press firmly on the breastbone to flatten.
Barbecuing butterflied chicken
We suggest you check chicken after 45 minutes and baste chicken to keep moist.