Author Notes
I love grilled chicken on the bone but always worry whether or not it's cooked thoroughly. A number of years ago I began using this method - grill the chicken a bit and then finish it off in the oven. This chicken marinates for a few hours, gets a little char and then finishes off in the oven with roasted redskins..round out the meal with a nice Greek salad. —inpatskitchen
Ingredients
- The Marinade
-
1/2 cup
extra virgin olive oil
-
1 tablespoon
fresh minced oregano
-
1 tablespoon
fresh minced rosemary
-
1 tablespoon
fresh minced basil
-
5
cloves fresh garlic, minced
-
1 tablespoon
salt
-
2 teaspoons
black pepper
-
Juice of one large lemon
- For the chicken and potatoes
-
1
4 to 5 pound whole chicken, backbone removed and then quartered
-
The marinade
-
5 or 6
medium redskin potatoes cut into 2 inch chunks
-
2 to 3 tablespoons extra virgin olive oil
-
Lemon wedges for serving
Directions
- The Marinade
-
Whisk all the ingredients together. Set aside about three tablespoons for the potatoes.
- For the chicken and potatoes
-
Place the chicken quarters in a large ziploc bag or a large plastic container with a lid. Pour all but the 3 tablespoons of the reserved marinade over and refrigerate for at least an hour (preferably 3) agitating the bag or shaking the container a few times to keep the marinade distributing.
-
Just before grilling, par boil the potatoes for about 3 minutes. Drain and coat them with the 3 tablespoons of the marinade.
-
Grill the chicken quarters over a medium hot gas or charcoal grill for about 5 minutes on each side, just enough to get a nice char.
-
Place the chicken quarters in a large open roasting pan skin side up, surround with the coated potatoes, drizzle with the extra virgin olive oil and roast for about 45 minutes at 350F. Serve with lemon wedges for a extra punch!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
See what other Food52ers are saying.