Free X-Mas Socks on orders above €50 (restrictions apply).*
the Ingredients
Instructions
Great fresh chicken dish full of flavour!
In the kitchen:
- Finely chop the thyme and rosemary. Finely grate the zest of one lemon. Combine the salt flakes and pepper with the chopped herbs and lemon zest.
- Cut the chicken by dividing each breast into two pieces with backbone and dividing each thigh into two pieces. Carefully rub the chicken with the herb mixture.
- Peel the carrots and parsnips and cut them into thick sticks. Carefully wash the turnips and cut them in half. Peel and coarsely chop the garlic. Cut the second lemon into slices.
At the barbecue:
- Prepare the grill for indirect high heat and place the Dutch Oven on the GBS cooking grate. Brown the chicken pieces on the grate to give the skin grill marks. Pour oil in the Dutch oOven and heat up, then place the vegetables on the bottom.
- Place the chicken pieces on top. Pour the white wine over everything. Distribute the lemon slices around the chicken. Drip with olive oil and cover the Dutch oven.
- Let the dish simmer for 35 min. Remove the lid and barbecue for an additional 10 min. to crisp up the skin. Sprinkle with freshly chopped parsley. Serve directly from the Dutch Oven.
- Finely chop the thyme and rosemary. Finely grate the zest of one lemon. Combine the salt flakes and pepper with the chopped herbs and lemon zest.
- Cut the chicken by dividing each breast into two pieces with backbone and dividing each thigh into two pieces. Carefully rub the chicken with the herb mixture.
- Peel the carrots and parsnips and cut them into thick sticks. Carefully wash the turnips and cut them in half. Peel and coarsely chop the garlic. Cut the second lemon into slices.
- Prepare the grill for indirect high heat and place the Dutch Oven on the GBS cooking grate. Brown the chicken pieces on the grate to give the skin grill marks. Pour oil in the Dutch oOven and heat up, then place the vegetables on the bottom.Prepare the grill for high heat and place the Dutch Oven on the GBS cooking grate. Brown the chicken pieces on the grate to give the skin grill marks. Pour oil in the Dutch oOven and heat up, then place the vegetables on the bottom.
- Place the chicken pieces on top. Pour the white wine over everything. Distribute the lemon slices around the chicken. Drip with olive oil and cover the Dutch oven.
- Let the dish simmer for 35 min. Remove the lid and barbecue for an additional 10 min. to crisp up the skin. Sprinkle with freshly chopped parsley. Serve directly from the Dutch Oven.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
