Whole BBQ Chicken with lemon, garlic and rosemary

Will all this fabulous weather we’ve been having we decided to have our Sunday roast on the BBQ. The abundance of rosemary we had in the garden came in handy too and the end result was delicious!


1 medium Sladesdown Farm Chicken
2 lemon
1 whole garlic
large sprig of rosemary
Olive oil
Salt & Pepper


  1. Prepare the chicken by turning the chicken onto its back and cutting down either side of the back bone, crack the breast bone and flatten out.
  2. Place the flattened chicken into a large flat dish.
  3. Make a marinade by slicing one lemon, pealing the garlic cloves, pulling the leaves from the rosemary and adding to a bowl with a couple of table spoons of olive oil and salt and pepper to season.
  4. Rub the marinade into the chicken, cover and place in the fridge for a minimum of 6 hours (or overnight)
  5. Prepare the BBQ by lighting and allowing the coals to reduce so that its not too hot, alternatively turn onto a low heat on a gas BBQ!
  6. Cook the chicken bone side down for just over an hour and then turn over to crisp the skin for another 5 minutes.
  7. Allow the chicken to rest for 10 minutes before serving.
  8. Squeeze the remaining lemon over the chicken