Lemon & herb barbecued chicken

Enjoy a lunch of bright sun-ripened vegetables and smoky chicken.

• 80ml (1/3 cup) olive oil
• 2 tablespoons white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh continental parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon dried oregano leaves
• 9 (about 1.2kg) chicken thigh fillets, excess fat trimmed
• 2 lemons, quartered
• Baby rocket leaves, to serve

Piemontese capsicums

• 2 small red capsicums
• 1 small yellow capsicum
• 3 roma tomatoes
• 2 garlic cloves
• 2 teaspoons fresh thyme leaves
• 2 tablespoons olive oil
• 6 cherry bocconcini

Garlic, tomato & basil bread

• 100g butter
• 60g (1/4 cup) chopped semi-dried tomatoes
• 20g (1/4 cup) grated parmesan
• 1/4 cup chopped fresh basil
• 3 garlic cloves
• 1 artisan loaf (see note)

Energy 3791kJ	Fat saturated 19.00g
Fat Total 50.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 53.00g	Dietary Fibre 7.00g
Protein 57.00g	Cholesterol 219.00mg
Sodium 837.40mg

All nutrition values are per serve.

1. Step 1

   Combine the oil, wine, lemon juice, parsley, rosemary and oregano in a large glass or ceramic bowl. Season with pepper. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.

2. Step 2

   Preheat a barbecue grill or chargrill on high. Season chicken with salt and cook for 6 minutes each side or until cooked through. Add the lemon, cut-side down, in the last 2 minutes of cooking and cook until charred.

3. Step 3

   Serve the chicken with the lemon and rocket leaves.

4. Step 4

   To make Piemontese capsicums: Preheat oven to 180°C. line a baking tray with baking paper. Place 2 small red capsicums and 1 small yellow capsicum, halved, seeded, cut-side up, on tray. halve and seed 3 roma tomatoes. Place, cut-side up, in capsicum. Top with 2 garlic cloves, chopped, and 2 teaspoons fresh thyme leaves. drizzle over 2 tablespoons olive oil. Bake for 40 minutes or until capsicum softens. divide 6 cherry bocconcini among the capsicum. Bake for 5 minutes or until bocconcini melts.

5. Step 5

   Meanwhile, to make Garlic, tomato & basil bread: Preheat oven to 180°C. Combine 100g butter, at room temperature; 60g (1/4 cup) chopped semi-dried tomatoes; 20g (1/4 cup) grated parmesan; 1/4 cup chopped fresh basil; and 3 garlic cloves, chopped, in a bowl. Cut 1 artisan loaf in half horizontally. Spread with butter mixture. Sandwich together. Wrap in foil. Place on a baking tray. Bake for 15 minutes. Unwrap and place both halves, butter-side, up on tray. Bake for a further 5 minutes or until golden. Cut into slices.

Chicken with a twist: For Portuguese chicken, replace rosemary and oregano with 2 tbs chopped fresh coriander. Add a large pinch of dried chilli flakes.

For Thai chicken, replace the lemon juice and lemons with lime juice and 3 limes. Replace the herbs with 2 tbs grated ginger and 1 tbs chopped fresh coriander.

Artisan loaf is available when baked in store.