Rosemary, lemon, garlic barbecued chicken

It is only the end of March, but we are enjoying summer like weather and it is a 4 day weekend, it does not get much better than that.  Friends had just arrived home from a trip to Rome and we invited them over for kind of Italian meal on the deck.

I had some chicken legs in my freezer from Hopcott's and as it was such a beautiful day, I decided to break out the barbecue for the first time in 2013.  This I am afraid required quite a bit of cleaning as there had been critters under that cover!

Feeds 6

6 chicken legs cut in half
1 lemon cut in half
4 cloves of garlic sliced very thinly
2 sprigs of Rosemary with the leaves pulled off
4 tablespoons of olive oil
salt and pepper

Place the chicken in a container to marinate and squeeze the juice out of one half of the lemon and cut the remaining half in to small pieces.  Add the lemon juice, lemon pieces and the remaining ingredients and marinate the chicken.

Rosemary crusted pork tenderloin

I was watching Jamie Oliver videos on my Ipad a couple of days ago and came across the idea for this recipe.  It was originally for a pork loin and I think that there were other spices in the crust.  But time was tight and so without checking any further I came up with this.

Using pork loin keeps it low fat and quick to cook.  What I found quite a revelation, was the way the pork was crusted, this worked very well and a technique I will use again.

2 tablespoons of olive oil
1 pork tenderloin
1 tablespoon of course salt
2 tablespoons of chopped rosemary
1 tablespoon of ground black pepper

Put the olive oil in to a small roasting tin or oven proof pan and place in a 400 oven to heat up.  While that is heating up spread the salt, rosemary and pepper on a clean chopping board or even the counter top.

Place the pork tenderloin on top and roll it around.