Provincial Grilled Chicken

Provincial Grilled chicken (serves 4)
Ingredients
1 whole chicken (de-boned)
3 large Yukon gold potato, sliced length wise 1/4 inch and set aside
2 white onion
2 bunches baby carrots
4 oz olive oil
2 Tablespoon sugar
4 oz herbs DE Provence (store bought)
6 cloves garlic
1 oz paprika
a dash dry ginger
2 Tablespoons kosher salt


Method

First to de-bone the chicken, place the chicken on a well secured cutting board, breast side down. Cut on either side of the the back bone and discard. At this point you score the meat along the legs and remove the the bone at the knuckle. Then for the breast meat gently slide the knife under the meat away from the bone. Your option is to ask your local butcher if he or she will do this for you. It takes some practice and I would not want to see you cut yourself. Also, you can leave the bone in but you still need halve chicken.

Marinade (For best result, marinade over night or at least 2 hrs)

Rub chicken with 3 oz of dry herb mixture, 2 oz olive oil and 3 cloves chopped garlic. Cover with plastic wrap and refrigerate. Next, take the remaining dry herbs and olive oil and brush on potato slices, you either saute or grill them, I would suggest that you grill. You may also make large slices of onion and marinade those with the potato.

For the carrots

First peel the carrots leaving about 1/2 inch. Then you want to boil them for about 3 min. Set aside

Cooking the Chicken

On hot grill lay the chicken skin side down, turn the chicken clockwise after 4 min and then turn chicken over and cook for about 6-8 min. Remove from grill and place on a platter. Sprinkle the chicken with the paprika and cover with foil.


In a saute pan on medium, place the sugar the carrots and cook until golden brown. Set aside.

For the potato and onion you can grill them while your cooking the chicken or you can simply place them in 350 degree oven - takes about 20 min.

The great about this recipe is that it is low in fat and if you are only cooking for 2 then you have food for the next day. For example, you could take from of my previous recipes and make a sandwich with olive tapenade and chicken and possibly some arugula or maybe even a pizza with tomato fondue topped with grilled chicken and your favorite cheese. The possibilities are endless.

Chef Sean.

Always cook with Love