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Barbecued lemon and caper chicken with potato salad

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This barbecued lemon and caper chicken with potato salad recipe is refreshing yet easy to make. With fresh and peppery flavours, it will become a barbecue staple.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time20 minutes
Whole barbecued chicken in a dish alongside a potato and baby spinach salad in bowl

Ingredients

  • 2 lemons
  • ¼ cup (60ml) olive oil
  • 1 tbsp drained baby capers, chopped finely
  • 2 garlic cloves, crushed
  • 2.5kg Coles RSPCA Approved Whole Extra Large Chicken
  • 1kg baby potatoes, halved
  • 1 avocado, stoned, peeled, chopped
  • ½ fennel, thinly sliced
  • 120g pkt Coles Brand Australian Baby Spinach
  • 1 small red onion, sliced into thin wedges
  • 2 tsp Dijon mustard
  • Flat-leaf parsley leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Use a zester to zest 1 lemon. Juice both lemons. Reserve the juiced lemon skins and 2 tbsp of the lemon juice.

  2. Step 2

    Combine the lemon zest, remaining lemon juice, 2 tbsp of the oil, capers and garlic in a small bowl.

  3. Step 3

    Preheat a covered barbecue on high (alternatively, preheat oven to 180°C). Place the chicken in a large disposable baking tray. Place the reserved lemon skins in the chicken cavity and use kitchen string to tie the legs together to secure. Rub the chicken all over with the lemon zest mixture to coat. Roast in covered barbecue using indirect heat, or in oven, for 2 ½ hours or until the chicken is cooked through and juices run clear when the thickest part of the thigh is pierced with a skewer.

  4. Step 4

    Meanwhile boil, steam or microwave potato until tender. Refresh under cold water. Combine potato with avocado, fennel, spinach leaves and red onion in a large bowl. Whisk reserved lemon juice, remaining oil and mustard in a small bowl. Season.

  5. Step 5

    Arrange the parsley on a serving platter. Top with the chicken. Drizzle the potato salad with the dressing to serve.