Lyndey Milan's recipe for Greek-style barbeque chicken is delightful paired with Chardonnay.
4 Chicken Marylands
2 tsp (10ml) extra virgin olive oil
1 red onion, cut into wedges, still attached
250g Japanese or lady finger eggplants, or
1 large, cut into thin wedges
1 large (200g) zucchini, cut in half lengthways and vertically
1 red and 1 yellow capsicum or long peppers, cut into 4cm pieces
1 tsp fennel seeds
2 cloves garlic, finely chopped
Lemon wedges, to serve (optional)
6 cloves garlic, finely chopped
2 tbsp (40ml) red wine vinegar
1 lemon, for 1 tbsp zest and ½ cup (125 ml) lemon juice
2 tbsp (40ml) extra virgin olive oil
200g Greek yogurt
2 tbsp rigani (Greek dried oregano)
1 tsp salt
½ tsp freshly ground black pepper
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Sarah-Jane Hallett
1. Combine marinade ingredients in a ziploc bag. Add chicken and massage to coat. Marinate in the fridge for two hours or overnight.
2. Meanwhile prepare vegetables and toss with oil.
3. Pre-heat hooded barbeque (or oven) to medium heat. Add chicken skin-side down, close hood and cook for approximately 10 minutes or until beginning to brown. Turn chicken and then add the onion to the barbeque. Close hood again. After 3 minutes add the eggplant, zucchini and capsicum. After another 7 minutes, turn the vegetables, toss over fennel seeds and garlic and check the chicken. Insert a skewer into the thickest part of the thigh and if the juices run clear, it is cooked. Otherwise, close the hood and cook for another 5 minutes or until cooked through. Toss the vegetables.
4. Serve chicken and vegetables together.