Grilled Marinated Chicken with Potatoes and Carrots

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I want to share with you a wonderful recipe that I often make for my loved ones. It’s a Grilled Marinated Chicken with Potatoes and Carrots, and it’s packed with flavors that will make your mouth water. It’s a straightforward dish, but the result is always satisfying and delicious. Here’s how I make it from start to finish.

Ingredients:

  • 1 whole chicken (about 3-4 pounds), cleaned and patted dry
  • 3 tablespoons of olive oil, plus extra for the vegetables
  • 2 tablespoons of balsamic vinegar
  • 4 garlic cloves, finely minced
  • 1 tablespoon of fresh rosemary, finely chopped
  • 1 tablespoon of fresh thyme, finely chopped
  • 1 teaspoon of paprika
  • Salt and freshly ground black pepper to taste
  • 6 medium potatoes, peeled and quartered
  • 4 large carrots, peeled and sliced into 2-inch thick rounds

Instructions:

Marinade Preparation:

  1. In a mixing bowl, combine 3 tablespoons of olive oil, balsamic vinegar, minced garlic, chopped rosemary, thyme, paprika, a pinch of salt, and a few grinds of black pepper.
  2. Place the whole chicken in a large zip-top bag and pour the marinade inside. Seal the bag, ensuring all the air is out.
  3. Massage the marinade into the chicken, making sure it’s coated evenly. Lay the bag flat in the refrigerator and marinate for a minimum of 2 hours, ideally overnight for the flavors to penetrate deeply.

Grilling Instructions:

  1. Preheat the grill to medium-high heat. If your grill has a thermometer, aim for around 375°F (190°C).
  2. While the grill is heating, take the chicken out of the refrigerator and let it sit at room temperature for about 20 minutes.
  3. Remove the chicken from the marinade, shaking off any excess. Don’t discard the marinade—it will be used for basting.
  4. Place the chicken breast-side down on the grill away from direct heat if using a charcoal grill or on medium heat for gas grills. Close the lid and cook for 15 minutes.
  5. Turn the chicken over, baste with the marinade, and cook for another 15 minutes with the lid closed.
  6. Continue to cook, turning and basting the chicken every 15 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, not touching the bone. This usually takes about 1 hour and 15 minutes, but times can vary.

Preparing Vegetables:

  1. While the chicken is grilling, prepare the potatoes and carrots. In a pot, bring salted water to a boil.
  2. Add the potatoes and carrots and boil for 10 minutes to soften them slightly.
  3. Drain the vegetables and toss them with a bit of olive oil, salt, and pepper.

Grilling Vegetables:

  1. After the chicken has been grilling for about 45 minutes, arrange the potatoes and carrots around the chicken, or use a separate grill basket if you have one.
  2. Grill the vegetables, turning occasionally, until they’re golden brown and fork-tender, about 30 minutes.

Final Steps:

  1. Once the chicken is fully cooked, transfer it to a cutting board and cover it loosely with foil. Let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring your chicken will be juicy.
  2. Check the vegetables; if they have a nice char and are tender, they are ready to be taken off the grill.

To Serve:

  • Carve the chicken into portions and serve alongside the roasted potatoes and carrots.
  • Optionally, sprinkle fresh herbs over the top for a pop of color and extra flavor.

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