Chargrilled Chicken with Garlic and Peppers

Name: Chargrilled Chicken with Garlic and Peppers
Yield: Serves Four to Six
Cuisine: Greek
Ingredients: salt and ground black pepper; 30–45 ml/2–3 tbsp fresh rosemary, coarsely chopped; 90 ml/6 tbsp extra virgin olive oil; juice of 1 large lemon; lemon wedges, to serve; 8 garlic cloves, crushed; 2–3 red or green (bell) peppers, quartered, and seeded; 5 ml/1 tsp French mustard; 1½ chickens, total weight about 2.25 kg/5 lb, jointed, or 12 chicken pieces; 4–5 tomatoes, halved horizontally

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Though this dish has Greek and Californian as well as Provençal and Italian notes, it is full of Mediterranean flavours. It would be especially suited to a barbecue, following a first course of little salads such as hummus, chopped vegetables and olives and a big pile of fresh pitta bread.

Ingredients

1½ chickens, total weight about 2.25 kg/5 lb, jointed, or 12 chicken pieces<

Europe
Greece
Italy
France
Main course
Mediterranean
Gluten-free
Provence
California

Method

If you are jointing the chicken yourself, divide the legs into two. Make a couple of slits in the deepest part of the flesh of each piece of chicken, using a small sharp knife. This will help the marinade to be absorbed more efficiently and let the chicken cook thoroughly.
Beat together all the marinade ingredients in a large bowl. Add the chicken pieces and tu