BARBECUE ROASTED CHICKEN WITH LEEK AND CHARRED POTATO

Preparation time 25 mins Cooking time 1 hour 30 mins Serves 6

4 leeks, cut in half lengthways 2 large disposable foil trays 1.6kg whole chicken

9 sprigs thyme

4 sprigs rosemary

6 cloves garlic, skin on, smashed 2 bay leaves

150ml verjuice

250ml chicken stock

Extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season

5 large potatoes, skin on, cut into 1.5cm slices

1 Tbsp Dijon mustard

2-3 Tbsp sherry vinegar Leafy green salad, to serve

STEP 1 Preheat one side of a hooded barbecue on high or preheat oven to 160 C fan-forced (180 C conventional).

STEP 2 Arrange leek halves in base of doubled-stacked foil tray. Stuff chicken cavity with half of the thyme, rosemary and garlic, and 1 bay leaf. Tie chicken legs with kitchen string and place on leek. Arrange remaining thyme, rosemary, garlic and bay leaf in base of tray.

STEP 3 Pour verjuice and stock in tray. Drizzle chicken with oil and season. Cover tray with foil, place on unheated side of barbecue with hood down, or in the oven. Cook for 40 minutes.

STEP 4 Reduce barbecue heat to medium, or oven to 140 C fan-forced (160 C conventional), remove foil and cook chicken for a further 50 minutes, uncovered. Set aside, covered, for 10 minutes to rest.

STEP 5 Meanwhile, season and oil sliced potato. Cook through on grill plate or in a chargrill pan for 8 minutes on each side, until a li le charred.

STEP 6 To make vinaigre e, strain chicken juices into a mixing bowl. Whisk in mustard and vinegar. Taste and add more vinegar if needed.

STEP 7 Lay charred potato and leek on a large pla er. Place whole or halved chicken on top. Pour over vinaigre e and serve with leafy green salad.