Lemon & herb barbecued chicken

Laden with flavor, this summer lunch is straight from the Italian countryside with lashings of fresh herbs, bright sun-ripened vegetables and smoky chicken.

Ingredients (serves 6):

• 80ml (1/3 cup) olive oil
• 2 tbs white wine
• 2 tbs fresh lemon juice
• 2 tbs chopped fresh parsley
• 1 tbs chopped fresh rosemary
• 1 tbs dried oregano leaves
• 9 (about 1.2kg) chicken thigh fillets, excess fat trimmed
• 2 lemons, quartered
• Baby rocket leaves, to serve 

Fot the piemontese capsicums (“Bell Pepper”):

• 2 small red bell peppers
• 1 small yellow bell peppers
• 3 roma tomatoes
• 2 garlic cloves
• 2 tsp fresh thyme leaves
• 2 tbs olive oil

Method:

1. Combine the oil, wine, lemon juice, parsley, rosemary and oregano in a large glass or ceramic bowl. Season with pepper.
2. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
3. Preheat a barbecue grill or chargrill on high.
4. Season chicken with salt and cook for 6 minutes each side or until cooked through.
5. Add the lemon, cut-side down, in the last 2 minutes of cooking and cook until charred.
6. Serve the chicken with the lemon and rocket leaves.
7. To make Piemontese capsicums (“bell peppers”): Preheat oven to 180°C. Line a baking tray with baking paper.
8. Place 2 small red capsicums (“bell peppers”) and 1 small yellow capsicum (“bell pepper”), halved, seeded, cut-side up, on tray.
9. Halve and seed 3 tomatoes. Place, cut-side up, in capsicum. Top with 2 garlic cloves, chopped, and 2 tsp fresh thyme leaves.
10. Drizzle over 2 tbs olive oil. Bake for 40 minutes or until capsicum softens.

Notes:

Chicken with a twist: 

• For Portuguese chicken, replace rosemary and oregano with 2 tbs chopped fresh coriander. Add a large pinch of dried chilli flakes.
• For Thai chicken, replace the lemon juice and lemons with lime juice and 3 limes. Replace the herbs with 2 tbs grated ginger and 1 tbs chopped fresh coriander.