4 medium sized brown potatoes, peeled and quartered
500g (1lb) of pumpkin, cut into portions with skin on
Wash chicken inside and out, drain, then pat dry with paper towels. Wash lemons, then peel off zest with a potato peeler. Dice the zest finely. Juice the lemons. Mix together half of the lemon zest, lemon juice, garlic, salt, pepper, oregano and oil.
Stand the chicken in a dish and spoon half of the lemon mixture over the chicken and in the cavity. Place the remaining zest in the cavity.
Preheat the BBQ with the roasting hood down. Place chicken on roasting rack in a baking tray. Place potatoes and pumpkin around chicken and sprinkle with remaining lemon mixture, tossing around to coat all pieces. Place pan over indirect heat and close roasting hood.
Cook for 1 to 1 ½ hours, brushing chicken with lemon and herb mixture every 20 minutes. Turn vegetables. Check chicken for doneness using a meat thermometer (see page 17 for chicken temperature guide).Remove vegetables when cooked and cover to keep hot. Rest chicken for 5 minutes before carving.
Serving Suggestion: Steamed baby beans and side salad.
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