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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 small wedges
8 red potatoes, washed and cut into quarters
Salt and pepper to taste
Preheat grill for 20 minutes.
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. Arrange all ingredients in heavy bottom roasting pan and place on grill.
Keep covered for 15 minutes. Open lid and stir vegetables. Continue to cook until internal temperature reaches 155 degrees.
Serve with either grill asparagus or mixed greens salad.