Yield: 1 servings
|1||Chicken; about 1.5kg jointed|
|; into 8 pieces|
|1||Yellow and 1 red pepper; cored, seeded and|
|; cut into wedges|
|4 smalls||Courgettes; sliced lengthways|
|500 grams||Asparagus; ends trimmed|
|1||Handful black olives; to garnish|
|10||Garlic cloves; finely chopped|
|3||Lemons; juice of|
|2 tablespoons||Fresh rosemary; chopped, up to 3|
|Salt and black pepper|
|90 millilitres||Olive oil|
To make the marinade, combine the garlic, lemon juice, rosemary, a good pinch of salt, some black pepper and the olive oil in a small bowl and blend well.
Place the chicken pieces in a large shallow dish. Pour two-thirds of the marinade over the chicken, reserving the remainder to baste the vegetables.
Cover the chicken and refrigerate for at least 2 hours (overnight, or even for 2 nights, is ideal).
Light the barbecue or preheat a gas barbecue. When the coals are medium-hot, arrange the chicken on the grill, adding dark meat first and breast meat last. Move the pieces around so that they cook evenly. If the barbecue has a lid, cover and cook the chicken pieces over indirect heat.
When the chicken is almost done (approximately 8-10 minutes for white meat and 20 minutes for dark meat, or until the juices run clear when the flesh is pierced with a skewer), toss the peppers, courgettes and asparagus in half the remaining marinade. Place the vegetables on each side, basting them with the rest of the marinade.
To serve, pile the vegetables around the chicken pieces. Garnish with black olives and serve.
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