Presented by Everyday Gourmet with Justine Schofield
Prepare your barbecue for indirect cooking over a medium heat (190-230’c). If using a Weber Q, setup your barbecue with a convection tray and trivet.
Remove the chicken from the fridge and dry the skin with paper towel.
Coat in extra virgin olive oil and a generous amount of salt and pepper.
Place the chicken skin side down on the trivet and turn the BBQ down to a medium heat for 45 mins with the lid down, until cooked through.
Coat the tomatoes and chilli in oil, season with salt and pepper, and place on the cooking grill. Cook all over until blackened, turning as required. Allow to cool slightly then peel the tomatoes and chillies. Finely dice with the olives and coat in extra virgin olive oil, salt, pepper and red wine vinegar.
If using a meat thermometer the internal temperature of the chicken should be 70°C. The final temperature for chicken is 74°C, while the chicken is resting the internal temperature will continue to rise 3-6°C.
Rest the chicken for 20 minutes before serving with the salsa. Garnish with basil and parsley leaves.