Ingredients
Method
1.Rinse chickens under cold water. Pat dry with paper towels. Cut chickens in half lengthways.
2.Finely grate zest from a lemon, then juice lemon. Whisk zest, juice, oil, garlic and oregano in a small bowl.
3.Place chicken in a glass or ceramic dish. Drizzle with half the marinade; turn to coat. Reserve remaining marinade. Cover with plastic wrap; chill 15 minutes to marinate.
4.Preheat a barbecue to moderate. Drain marinade from chicken; discard marinade.
5.Spray chicken with oil. Add chicken, cut side down, to barbecue grill; cook, covered, 15 minutes.
6.Turn chicken; cook, covered, 15-20 minutes, until browned and cooked, basting every 5 minutes with reserved marinade. Transfer to a heatproof plate. Cover with foil; rest 5 minutes.
7.Cut remaining lemons into quarters. Spray with oil. Add to barbecue grill; cook, turning, 2-3 minutes, or until browned and heated.
8.Serve chicken with salad and lemon wedges.
No covered barbecue? Bake chicken in a preheated hot oven, 200°C (180°C fan-forced), 35-40 minutes; cook lemons in a preheated char-grill pan. Take chicken from fridge at least 15 minutes before cooking. Baste chicken with pan juices during cooking to keep meat moist.
Note