Mediterranean magic

GREEK BUTTERFLIED CHICKEN

SERVES 4 PREP 15 MINS + MARINATING COOK 40 MINS

• 1.5kg chicken, butterflied
• ¼ cup olive oil, plus 2 tbsp extra
• 1 tbsp dried oregano
• 4 garlic cloves, crushed
• 1 lemon, grated zest and juice, plus 2 lemons extra, halved
• 4 large potatoes, cut into 5mm slices
• 1 tbsp chopped rosemary
• 3 zucchini, thickly sliced
• 2 red onions, cut into wedges
• fresh oregano leaves, to serve

1 Place chicken in a large non-metallic dish. Rub combined oil, dried oregano, garlic and lemon zest and juice all over chicken. Marinate 30 mins.

2 Heat a hooded barbecue plate to medium. Cook chicken 20 mins, turning regularly, until charred all over. Transfer to a disposable barbecue tray. Cook a further 15-20 mins with the hood closed.

3 In a large bowl, combine potato with half extra oil and rosemary, season. Barbecue potatoes 12-15 mins, turning, until charred and crisp.

4 In a bowl, combine zucchini and onion with remaining oil. Season. Barbecue 8-10 mins, turning, until charred. Cook extra lemons, cut side down, on same grill until well charred.

5 Cut chicken