Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes
- The Rainbow Team
- Dec 19, 2016
- 2 min read
Ingredients For the chicken and potatoes: 12 fingerling potatoes 4 bone-in chicken breasts Freshly ground black pepper Kosher salt Olive oil Fresh oregano sprigs, for garnish For the vinaigrette: 8 cloves of garlic 1/4 cup white wine vinegar 1 teaspoon honey 2 tablespoons fresh oregano leaves 1/2 teaspoon kosher salt 1/2 teaspoon red chili flakes 3/4 cup extra-virgin olive oil
Directions
1.Put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Reduce the heat and simmer until a paring knife inserted into the potatoes comes out with some resistance, 8 to 10 minutes. Drain well, and when cool enough to handle, slice in half lengthwise.
2.Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
3.Place garlic cloves in heavy duty tin foil, drizzle with olive oil, seal, and place directly in the coals. Cook until gloves are browned and very soft, about 20-30 minutes. Remove from the grill and squeeze cloves out of the skin when cool enough to handle.
4.Combine the garlic, vinegar, honey, oregano, and chili flakes in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Pour into a small bowl and set aside.
5.Brush the chicken and potatoes with olive oil and season with salt and pepper. Place chicken on the grill, skin side down and grill until browned and crisp, about 6 to 7 minutes. Flip chicken and continue cooking until an instant read thermometer reads 165°F in the thickest part of the breast. A few minutes before the chicken has finished, place the potatoes on the grill, cut side down, and cook until lightly golden brown, about 2 to 4 minutes. Turn over and continue grilling for a minute longer.
6.Remove chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes, garnish with oregano sprigs and serve
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