WEEKDAYS 1e|12c|p

Carla Hall's Herb Chicken with Smash Potatoes and Grilled Asparagus

Herb Chicken Smash Potatoes Carla Hall
Grilled Chicken with Potatoes and Asparagus
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Herb Chicken with Smash Potatoes Recipe: Use this simple, yet flavorful marinade on fish, beef, or pork.
share
ingredients
  • 1 Whole Chicken (cut into 8 pieces)
  • 3 Garlic cloves (peeled and roughly chopped)
  • 2 tablespoons chopped fresh Parsley
  • 2 tablespoons chopped fresh Oregano
  • 1 tablespoon fresh Thyme leaves
  • 2 Lemons (zest and juice)
  • Extra Virgin Olive Oil
  • Salt and freshly cracked Black Pepper
  • 2 pounds Red Skinned Potatoes (about 2 inches a piece)
  • 1 bunch Asparagus (cleaned and trimmed)
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 Garlic cloves (peeled and roughly chopped)
    2 tablespoons chopped fresh Parsley
    2 tablespoons chopped fresh Oregano
    1 tablespoon fresh Thyme leaves
    2 Lemons (zest and juice)
    Salt and freshly cracked Black Pepper
    Extra Virgin Olive Oil
    In a large bowl stir together the garlic, herbs, lemon zest and season with salt and pepper. Stir in enough olive oil to form a loose paste, about 1/2 cup. Reserve a few tablespoons of the mixture in a small bowl.
  • 2
    1 Whole Chicken (cut into 8 pieces)
    Add the chicken to the large bowl and toss to coat. Cover with plastic wrap and place in the fridge to marinate for a few hours or overnight. If making right away, leave the chicken out at room temperature while preparing the grill and sides.
  • 3
     
    Heat grill or grill pan to medium-high.
  • 4
    2 pounds Red Skinned Potatoes (about 2 inches a piece)
    Meanwhile, place the potatoes in a large pot and cover with two inches of water. Bring to a boil and cook for 12 to15 minutes or until fork tender. Drain and allow to cool. Place potatoes on a cutting board and smash gently with the palm of your hand. Potatoes should remain intact.
  • 5
     
    Remove chicken from marinade and place on the grill skin side down. Add the potatoes to the cooler side of the grill. Cook chicken for 6 to 8 minutes on the first side or until crispy and charred and flip to cook on the other side. The potatoes should char lightly and be ready to flip in about 2 to 3 minutes.
  • 6
      
    Once potatoes are lightly charred on the second side remove and toss in a bowl with the reserved herb mixture. Adjust seasoning to taste.
  • 7
    1 bunch Asparagus (cleaned and trimmed)
    Drizzle asparagus with olive oil and season with salt and pepper. Place on the cool side of the grill and cook until slightly tender, about 2 minutes.
  • 8
     
    Cut the zested lemons in half and place on the hot side of the grill to char for 1 minute.
  • 9
     
    Remove chicken from the grill when the juices run clear and internal temperature is 160 degrees F.
  • 10
     
    Platter chicken, potatoes and asparagus together and squeeze the charred lemons over the top of all of it.

    Helpful Tips:
    1. To avoid injury while chopping, form a claw with your hand while holding the ingredient and use your knuckles to guide the knife.
    2. When zesting your lemons, only zest the yellow part of the peel. The white part, or pith, is bitter and does not have the same oils and flavors as the yellow peel.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes