Chargrilled Rosemary Lemon Chicken

While the potato is roasting, very thinly slice the zucchini into long planks. Trim the ends of the asparagus. Zest the lemon to get a generous pinch, cut in half then juice one half. Finely chop the rosemary and garlic. Cut the mild chorizo in half lengthways. In a medium bowl, combine the zucchini, asparagus and a good drizzle of olive oil. Season with salt and pepper and toss to coat. In a large bowl, combine the half chicken, garlic, rosemary, lemon juice and a good drizzle of olive oil. Season with salt and pepper. Toss to coat.

When the BBQ is hot, place the chicken, skinside down, and grill, lid down, for 15-20 minutes. Turn the chicken and cook on the other side for a further 10-15 minutes, until charred and cooked through. Transfer to a plate and cover to keep warm. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. The chicken is cooked when it's no longer pink inside. No BBQ? Preheat the oven to 240°C/220°C fan-forced. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook the chicken until browned, 4-5 minutes each side. Transfer the chicken to a lined oven tray and cook, 25-30 minutes.

While the chicken is cooking, add the chorizo to the BBQ and cook until charred and cooked through, 4-6 minutes either side. Transfer to a plate. Meanwhile, add the zucchini, asparagus and lemon to the BBQ and cook until charred and tender, 3-4 minutes either side. Transfer to a bowl. No BBQ? For the lemon, use fresh, cut into wedges.

While the chicken is resting, roughly chop the asparagus and chorizo. Add the chorizo and lemon zest to the roast potatoes and toss to combine. Set aside. Add the asparagus, rocket leaves, shaved Parmesan cheese and a squeeze of lemon juice to the zucchini. Toss to combine and season to taste.