Mediterranean Grilled Chicken with Roasted Vegetables & Olive Tapenade

Cooking time: 60 minutes
Serves: 3-4 people

Ingredients

Grilled chicken and roast vegetables

• LaIonica Whole Chicken
• Extra virgin olive oil
• Murray River Salt, to taste
• 1 tbsp mixed dried herbs (oregano, thyme, rosemary and parsley)
• 4 large zucchinis, sliced in half lengthways
• 1 capsicum, deseeded and quartered

Olive tapenade

• 50g Always Fresh kalamata olives, pitted
• 30g Always Fresh sundried tomatoes in strips
• 30g Always Fresh capers in vinegar, drained
• 2 cloves of garlic
• Juice of 1 lemon
• 60ml extra virgin olive oil 

Method

1. Preheat both the oven and Ziggy BBQ to 180C. 
2. Butterfly the chicken and drizzle liberally with olive oil. Season with salt and sprinkle over the dried herbs. Rub ingredients into the chicken and set aside.
3. For the vegetables, arrange zucchini and capsicum in a foil lined roasting pan. Sprinkle with thyme, olive oil and salt. Roast in the oven for 25 minutes or until cooked through.
4. For the olive tapenade, place all the ingredients, except the oil into a food processor and blitz into a coarse paste. Drizzle in the oil whilst still mixing to form a paste. Set aside until ready to serve.
5. Place the chicken onto the pre-heated grill plate of the barbecue. Cover with the lid and cook for 45 minutes.
6. To serve, place the chicken and vegetables on a large serving platter and accompany with the olive tapenade and fresh basil leaves.

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