Lemon & herb barbecued chicken

Method:

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.

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.

Serve the chicken with the lemon and rocket leaves.

To make Piemontese capsicums (“bell peppers”): Preheat oven to 180°C. Line a baking tray with baking paper.

Place 2 small red capsicums (“bell peppers”) and 1 small yellow capsicum (“bell pepper”), halved, seeded, cut-side up, on tray.

Halve and seed 3 tomatoes. Place, cut-side up, in capsicum. Top with 2 garlic cloves, chopped, and 2 tsp fresh thyme leaves.

Drizzle over 2 tbs olive oil. Bake for 40 minutes or until capsicum softens.

Notes:

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.