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Grilled Roasted Chicken with Veggies

by Tom Fleming

Listen to the Podcast

Serves 6

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.

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