What you will need:

• 80g butter, at room temperature
• 2 tbsp fnely chopped fresh herbs (e.g. chives, thyme and continental parsley)
• 2 x 1.2kg fresh chickens
• 1 lemon, rind finely grated
• 500g potatoes, peeled and cut into pieces
• 2 corn cobs, peeled and cut into pieces
• 2 tbsp plain flour

Method
1 Preheat oven to 200°C. Combine butter, herbs and lemon rind in a bowl. Using your fingers, gently separate the chicken skin from flesh over the breast. Push herb butter under the skin and using your hands spread butter out evenly. Place both chickens into the Select BBQ Tray. Roast for 30 minutes*. Add potatoes and roast for further one hour or until cooked through and are golden.
2 Meanwhile, bring a saucepan of water to the boil Add corn cobs and cook for 2-3 minutes or until tender. Drain, reserving 2 cups of the cooking water. Serve roast chicken with potatoes, corn cobs and gravy.
3 To make gravy, add 2 tbsp of pan juices from the BBQ tray to a small saucepan over medium heat. Sprinkle flour over and stir until combined. Slowly add reserved cooking water, stirring constantly until smooth. Bring mixture to the boil.Simmer for 2 minutes or until gravy has thickened.
*Cooking times are a guide and may vary depending on your appliance.