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1 whole chicken cut into 8 pieces
1 oz. fresh basil, julienned
Zest of 2 lemons
1 oz. extra virgin olive oil
10 cloves whole garlic
1/2 tsp. red chili flakes
1 red onion, cut into large rings
8 red potatoes, washed and cut into quarters
Salt and pepper to taste
Preheat grill on medium heat for 20 minutes or until it reaches 400 degrees
Place chicken in a bowl and toss with lemon zest, garlic, onions and red chili flakes.
Add olive oil, potatoes, and season with salt and pepper to taste.
Place chicken pieces skin side down on grill
Close cover on grill and allow chicken to cook till skin starts to crisp ( 5-10 minutes)
Turn chicken over and place potatoes, red onions on grill
Wrap garlic cloves in aluminum foil and place on grill
Roast chicken and vegetables over medium heat for 15 minutes
Turn potatoes frequently to avoid burning
Roast chicken until internal temperature reaches 155 degrees.
Remove from grill and arrange with vegetables on platter
Serve with either grill asparagus or mixed greens salad.