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| Estimated Times |
Preparation time: 15
Cooking time: 60
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Ingredients
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servings
| 1 | pcs. | Chicken ~1200 g |
| 2 | tsp | Sea salt ~11 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | tsp | Paprika ~2 g |
| 4 | pcs. | Tomato ~500 g |
| 2 | tsp | Oregano ~0.5 g |
| 1 | tsp | Dried basil ~3 g |
| 400 | g | Pasta |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | pcs. | Head lettuce ~150 g |
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Directions
Light your kettle barbecue (or preheat the oven to 200º C/fan oven180º C.)
Wash the chicken and remember to make sure that the giblets have been removed. Remove any remaining giblets. Put salt and crushed garlic inside the chicken and rub the chicken with coarse salt and paprika. Roast the chicken over indirect heat in the kettle grill for approx. 1 hour depending on its size (or 1 hour in the oven). Turn the chicken when half way through the cooking time. Cut the chicken into suitably-sized pieces.
Cut the tomatoes in half and season with oregano and a little salt. Grill for approx. 10 mins. (Or bake in the oven.)
Cook the pasta according to the intructions on the packet. Toss the pasta with the olive oil and freshly chopped basil in a bowl.
Serve the barbecue chicken with pasta and tomatoes. Garnish with lettuce leaves.
Tip
Why not grill an extra chicken so you have one spare for the packed lunches or the freezer?
Nutritional data
710 Kcal Per Serving
F: 23 g, P: 42 g, C: 85 g, DF: 6 g
2,839 Kcal (169 Kcal/100 g)
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