The trick to a juicy chicken roasted in either the oven or the BBQ is to cook it breast side down stuffed with a lemon that’s been stabbed a few times with a knife. The juices run into the breast and the lemon releases moisture from the inside out.  Turn the chicken breast side up for the last 15 minutes to crisp up the skin.

The chickens we get from K. Walkers Butcher in Kilcreggan are huge so go onto the BBQ for up to 2 ½ hours until the juices run clear.
 
Pea and Mint Salad for 4
Handful of peas per person
Half a head of broccoli cut into small florets
Half a large cucumber
1 side of a red pepper
6 large mint leaves finely sliced
2 tablespoons of white wine vinegar
2 tablespoons of olive oil
Salt and pepper
 
Cook the peas from frozen according to the packaging then put into iced water to stop the cooking (blanch and refresh)
Same for the broccoli.
Fine chop the red pepper
Slice the cucumber length ways and slice each half again lengthways and dice.
Drain the peas and broccoli
Mixed together with the cucumber and pepper,  add the white wine vinegar, olive oil and season
Leave to one side for an hour
Add the mint just before serving.

Serves 4, easy, 4 1/2 hours minimum

Heat the oven to 140 degrees Celsius
1 casserole dish with lid, it needs to be deep enough to layer up the potatoes and lamb with the lid on
1 boned and rolled leg of lamb
8 medium potatoes, peeled and thinly sliced (I used a food blade on the food processor)
Handful of garlic cloves, peeled and cut in two length ways
1 yellow onion, thinly sliced
Large handful of fresh rosemary
Glass of white wine
Glass of water

Layer up the potatoes, garlic, onion and rosemary lightly seasoning each layer, pour in the wine and water, add the lamb on top, place on the lid and put in the oven of a minimum of 4 hours.