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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Meat & Poultry

Roast Chicken on the BBQ


Roast Chicken on the BBQ

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  • 1 whole chicken
  • One lemon
  • One tablespoon extra virgin olive oil
  • Cracked pepper
  • Cracked sea salt
  • half a cup of fresh tarragon


I prefer my chook roasted on the BBQ in a tin foil pan. To soak up the full effect of the flavors, I butterfly the chicken after 20 minutes. But firstly, I massage the juice from one lemon into the skin of the whole chicken sitting in the tin foil pan. I then drizzle a table spoon of extra virgin olio over the chicken and then generously coat with cracked black pepper and cracked sea salt. I stuff the chicken with the remaining lemon cut into quarters. After 20 minutes (or until skin is crisp, I remove the chook and cut it in half (butterfly). I use scissors to cut the chook in half. It is easy. I then sit the two halves on the lemon quarters and fresh tarragon. I return to the BBQ for another 20 minutes before cutting the legs from the breast. The chicken pieces will soak up the yummy juices in the the pan. It should only take another 20 minutes to cook .