Roast chicken & salsa verde
A zesty twist on roast dinner: Barbecue chicken with fragrant spices, cooked on poultry roaster with lemon-herb steam. Served with butternut squash, beetroot, and onions for big flavor with little effort. Hasselback potatoes, charred lettuce, and salsa verde make it extra special for Mother's Day or any weekend.
Instructions:
- Load the chimney starter with briquettes and place two lighter cubes on the charcoal grate. Put the chimney on top and light the cubes, heating the briquettes for 20 minutes until they're grey and slightly covered in ash. Position two D-shaped char-baskets on opposite sides of the grill, close to the edges, leaving a gap in the middle. Divide the hot briquettes between the two baskets. Add the cooking grate to the grill, remove the central ring, and close the lid, ensuring the air vents are open. Soak wood chips in a bowl of water, if using, and combine fennel seeds, salt, pepper, lemon zest, mixed herbs, and olive oil. Rub the chicken with the herb mixture. Fill the poultry roaster cup with mixed herbs and lemon wedges, and place the chicken on top. Prepare the potatoes by slicing them without cutting all the way through, coat with olive oil, salt, and pepper, and add them to the poultry roaster basket. Season carrots with oil, salt, and pepper, and add them to the basket as well. Brush the squash with oil, salt, and pepper, and place them on the grill. Put the onions and beetroot in a roasting tray on the grill with a splash of water for humidity. Cook all ingredients for 1 hour 30 minutes at 200ºC, adding wood chips for smoke flavor if desired. Make salsa verde by chopping mint, parsley, garlic, capers, cornichons, anchovies, and walnuts, then mix with olive oil, red wine vinegar, and mustard. Serve the sliced chicken, hasselback potatoes, vegetables, and salsa verde together for a delicious meal.