Grilled Whole Chicken with Lemon Potatoes

Grilled Whole Chicken with Lemon Potatoes
Staff Writer
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. 

6
Servings
165
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
10g
14%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
10mg
3%
Carbohydrate, by difference
10g
8%
Protein
5g
11%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
48mg
5%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
67µg
2%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Phosphorus, P
9mg
1%
Sodium, Na
165mg
11%
Water
30g
1%

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.