Whole Butter Chicken with Roasted Garlic

1. Preheat the barbecue to medium (about 350°F -- 180°C).
2. Cut off the top of the garlic head. Place the head on a sheet of aluminum foil and drizzle with oil. Season lightly with salt. Fold the foil over the head to coat.
3. Turn off the burners on one side of the barbecue. Place the garlic on the side of the hot barbecue grill with the burners off for indirect cooking. Close the lid and cook for 35 to 45 minutes, until the cloves are soft and golden. Remove from the barbecue. Allow to cool slightly before squeezing gently the bottom of the head to release the roasted garlic.
4. Zest the lemon over a bowl. Then cut the lemon in half and set aside.
5. Add the roasted garlic, butter and dried parsley, oregano and rosemary to the bowl. Season with salt and pepper and stir.
6. Pat the chicken dry with paper towels. Gently loosen the skin from the breasts with your fingers, then spread some of the savory butter under the skin. Rub the entire chicken with the remaining butter. Slip the reserved lemon halves inside the chicken, then tie it up with butcher’s string.
7. Lay the chicken breast side up on the side of the hot, oiled barbecue grill with the burners off. Close the lid and cook for 1 hour 15 minutes to 1 hour 30 minutes, until a thermometer inserted into the centre of a leg away from the bone reads 180°F (82°C).

Green beans and potatoes grilled with garlic and lemon

1. Preheat the barbecue to medium (about 350°F -- 180°C).
2. In an aluminum tray, toss 1 lb (450 g) of halved baby potatoes and 2/3 lb (300 g) of green beans with 2 tbsp. (30 ml) olive oil, 1 tbsp. (15 ml) lemon juice, 1 tsp. (5 ml) lemon zest and 1 tbsp. (15 ml) minced garlic. Season with salt and pepper.
3. Set the tray on the hot barbecue grill. Close the lid and cook for 20 to 25 minutes, stirring a few times until the vegetables are tender and lightly browned.