Grilled Whole Chicken with Lemon Potatoes

Staff Writer
Grilled Whole Chicken with Lemon Potatoes
MP Taverna

 

We first came across this recipe from Michael Psilakis as a roasted chicken recipe, but converted it for the grill to make it perfect for summer. It’s ideal for feeding a crowd and the chicken’s light, lemony marinade is a great summertime flavor. 

Ready in
45 m
6
Servings
530
Calories Per Serving
Deliver Ingredients
Makes
One 3-pound chicken

Ingredients

  • One 3-pound whole chicken
  • 4 lemons, quartered, plus 1 whole
  • Juice from 2 lemons
  • 1 Cup white wine
  • 1/4 Cup plus 2 teaspoons olive oil
  • 1 Teaspoon salt, plus more to taste
  • 2 Teaspoons oregano, divided
  • 1/2 Teaspoon rosemary
  • Pepper, to taste
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 1 Pound fingerling potatoes
  • Small handful of dill

Directions

Debone the chicken to marinade. In a large Pyrex dish, combine the 4 quartered lemons, white wine, ¼ cup olive oil, salt, 1 teaspoon of oregano, rosemary, pinch of pepper, bay leaves, and crushed garlic cloves. Add the chicken and toss well so that it is completely covered in the marinade. Let marinate overnight. 

Bring chicken to room temperature. Put potatoes in a small pot of salted water and bring to a boil. Simmer until crisp-tender, about 3-4 minutes. Drain and slice.

Preheat the grill. Remove the chicken from the marinade, allowing excess marinade to drip off.  Put the chicken on the grill, skin side down. Put 2 foil-covered bricks directly on top of the chicken and allow to cook undisturbed until the skin is golden brown and crispy, about 15 minutes. Flip the chicken on the grill and finish cooking until the internal temperature registered 165 degrees, about 10 more minutes. 

Slice the whole lemon thinly. In a sauté pan, heat 2 tablespoons of the extra-virgin olive oil. Add the sliced potatoes, lemon slices, and the last teaspoon of oregano and continue to sauté until golden brown.

Cut the chicken into 4 equal pieces. Transfer to a dish with the potatoes and drizzle with lemon juice and dill. 

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
34g
52%
Sugar
2g
N/A
Saturated Fat
8g
41%
Cholesterol
116mg
39%
Protein
31g
63%
Carbs
21g
7%
Vitamin A
66µg
7%
Vitamin B12
0.5µg
8%
Vitamin B6
0.6mg
31.1%
Vitamin C
50mg
83%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
11%
Vitamin K
13µg
16%
Calcium
49mg
5%
Fiber
3g
12%
Folate (food)
18µg
N/A
Folate equivalent (total)
18µg
4%
Iron
3mg
16%
Magnesium
42mg
10%
Monounsaturated
17g
N/A
Niacin (B3)
11mg
53%
Phosphorus
245mg
35%
Polyunsaturated
6g
N/A
Potassium
416mg
12%
Riboflavin (B2)
0.2mg
12.2%
Sodium
503mg
21%
Thiamin (B1)
0.1mg
8.1%
Trans
0.1g
N/A
Zinc
2mg
14%

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