As the weather warms up I try to keep the heat out of the kitchen so roasting a chicken outside makes so much more sense. If you have a propane BBQ with a lid then you basically have an oven outside. Grab yourself a heavy duty roasting tray (I love the Neverstick brand) and let the BBQ do the hard work. Roast chicken and salad makes a fantastic summer dinner or chuck some corn on the BBQ and serve with beans, coleslaw and bread rolls.

INGREDIENTS
Serves 2 Adults & 2 Kids
1.3kg chicken
2 medium bay leaves
1 large brown onion
1 tbsp spreadable butter
salt
1 tsp oregano
1 tsp thyme
1 litre water

• Pre-heat the BBQ to 200°C with the lid closed. Cut through any string holding the chicken together so that air can circulate around the meat.
• Pop the chicken into a heavy duty roasting tin. Dry the skin with a piece of kitchen roll then rub over with the butter. Grind over the skin with salt, be generous. Sprinkle over the thyme and oregano.
• Cut the onion in half (skin on) and add to the tray along with the bay leaves then pour in the water (not over the chicken).
• Roast the chicken for 30 minutes before turning the heat down to 170°C and cooking for a further 50 minutes. Remove the chicken from the roasting tray and rest for 5-10 minutes. Pour the juices into a jug to serve with the chicken or add instant gravy granules for a quick gravy.
• Carve and serve with salad, new potatoes, coleslaw, veggies or beans. *Remember to keep the chicken carcass for homemade chicken stock.