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:
- 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.
- Place the whole chicken in a large zip-top bag and pour the marinade inside. Seal the bag, ensuring all the air is out.
- 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:
- Preheat the grill to medium-high heat. If your grill has a thermometer, aim for around 375°F (190°C).
- While the grill is heating, take the chicken out of the refrigerator and let it sit at room temperature for about 20 minutes.
- Remove the chicken from the marinade, shaking off any excess. Don’t discard the marinade—it will be used for basting.
- 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.
- Turn the chicken over, baste with the marinade, and cook for another 15 minutes with the lid closed.
- 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:
- While the chicken is grilling, prepare the potatoes and carrots. In a pot, bring salted water to a boil.
- Add the potatoes and carrots and boil for 10 minutes to soften them slightly.
- Drain the vegetables and toss them with a bit of olive oil, salt, and pepper.
Grilling Vegetables:
- 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.
- Grill the vegetables, turning occasionally, until they’re golden brown and fork-tender, about 30 minutes.
Final Steps:
- 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.
- 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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