Lemon Chicken Ragout
1 whole chicken, approx. 1.5kg
5 sprigs of thyme
3 sprigs of rosemary
2 tbsp salt flakes
1 tsp fresh ground pepper
2 organic lemons
4 cloves of garlic
200ml white wine
5 sprigs of parsley
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 in your BBQ. Brown the chicken pieces on the grate to give the skin grill marks. Pour oil in the Dutch Oven 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.