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Lemon and Rosemary BBQ Chicken

Lemon and Rosemary BBQ Chicken

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Lemon and Rosemary BBQ Chicken
3rd June, 2017

As a kid, this is one dish I recall always having on BBQ days because it was so quick and simple to prepare and cook that even my Dad could do it.

Sorry Dad but it’s true. It was this dish, the Chinese Chicken and your carcinogenic sausages that we all recall from our youth


  • 1kg of chicken legs
  • For the marinade
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 2 sprigs rosemary, roughly chopped
  • 2 cloves garlic, crushed
  • salt and pepper to season


    Make the marinade by crushing up the garlic and roughly chopping the rosemary. Don’t worry about the hard sprigs. They get cooked as well

    Mix the lemon juice, salt and oil into an over proof dish large enough to hold the chicken and then add the rosemary and garlic as well as the chicken legs. Give it a good mix about to coat the chicken, cover in cling film and pop in the fridge for a few hours. Overnight is great

    The chicken needs about 40 minutes in an oven so pre-heat the oven to 160 C

    About an hour before serving remove the chicken from the fridge, discard the cling film and pop into the oven. I usually like to baste the chicken a few times.

    After 40 minutes remove the chicken from the oven and take it to the BBQ to finish off and crisp up the skins. Use the cooked marinade and chicken juices in the oven proof dish to baste while it crisps up.