[BBQ] BBQ Rosemary Lemon Chicken & Chorizo Potatoes

While the potato is roasting, very thinly slice the zucchini lengthways. Trim the end of the asparagus. Zest the lemon to get a generous pinch, cut in half then juice one half. Finely chop the rosemary and garlic. Cut the mild chorizo in half lengthways. To a medium bowl, add the zucchini, asparagus, a pinch of salt and pepper and a good drizzle of olive oil. Toss to coat. In a large bowl, add the half chicken, garlic, rosemary, lemon juice, a good drizzle of olive oil and a good pinch of salt and pepper. Toss to coat.

When the BBQ is hot, place the chicken skin side down and grill, lid down, for 15-20 minutes. Turn the chicken and cook on the other side for a further 10-15 minutes, until charred and cooked through. Set aside on a plate to rest and cover to keep warm. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: The chicken is cooked when it is no longer pink inside.

No BBQ? Preheat the oven to 240/220 degrees fan forced. Heat a drizzle of oilve oil in a large frying pan over medium-high heat. Add the chicken skin side down and cook, until browned, 4-5 minutes each side. Transfer the chicken to an oven tray lined with baking paper and cook until cooked through, 25-30 minutes.

While the chicken is cooking, add the chorizo and cook until charred and cooked through, 4-6 minutes either side. Transfer to a plate. Meanwhile, add the zucchini, asparagus and lemon to the BBQ and cook until charred and tender, 3-4 minutes either side. Transfer to a bowl.

No BBQ? For the lemon, use fresh, cut into wedges.

While the chicken is resting, roughly chop the asparagus and chorizo. To the roast potatoes, add the chorizo and lemon zest and toss to combine. To the bowl with the zucchini, add the asparagus, rocket leaves, shaved Parmesan cheese and a squeeze of the charred lemon juice. Toss to combine and season to taste.