Go Back
Delicious Garlic Roasted Chicken served with herbs and spices

Garlic Roasted Chicken

A zesty chicken dish marinated with garlic and lemon, delivering a crispy exterior and succulent meat, perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Rustic
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.4 kg chicken, butterflied, quartered Choose a plump bird for even cooking; butterflying helps it cook quickly and stay juicy.
  • 4 cloves garlic, crushed Fresh crushed garlic has the best aroma and heats through on the grill.
  • 2 whole lemons, juice of Fresh adds acidity and brightness; keep lemon halves to serve.
  • 60 ml extra virgin olive oil Use good quality oil for flavor; substitute avocado oil if preferred.
  • to taste Sambal oelek (Indonesian chilli paste) Serve on the side so everyone controls heat.
For the Slaw
  • 500 g Brussels sprouts, finely shredded Pick firm, compact sprouts for freshness.
  • 0.5 small savoy cabbage, finely shredded Savoy brings tender texture; shred thinner if using green cabbage.
  • 2 medium zucchini, finely shredded Choose firm, medium size to avoid watery results.
  • 0.5 bunch mint, leaves finely chopped Fresh mint brightens the slaw; substitute parsley or basil if unavailable.
  • 0.5 tsp wholegrain mustard Mustard helps dress the slaw; Dijon is a fine swap.

Method
 

Preparation
  1. Preheat a barbecue to medium high heat.
  2. Place chicken in a non-reactive container and add garlic, half the lemon juice and 1 tablespoon of oil.
  3. Set aside for 20 minutes to come to room temperature.
  4. Thread chicken onto skewers and season.
  5. Combine sprouts, cabbage, zucchini, and mint in a large bowl.
  6. Whisk together mustard and remaining lemon juice and 2 tablespoons of oil.
  7. Season and toss slaw with the dressing.
Cooking
  1. Place chicken skin side down on barbecue.
  2. Cook, turning once, for 20 minutes or until cooked through.
  3. Rest the chicken for 5 minutes, then serve with the slaw and sambal.

Notes

Letting the chicken warm slightly helps it cook evenly. Dress the slaw just before serving to keep it crisp.