Roasted Garlic & Herb Chicken with Grilled Vegetable & Bread Salad
Prep Time:
15 minutes
Cook Time:
60 minutes
Servings:
4
Cooked on an outdoor grill using a vertical roaster, this chicken emerges with beautifully crisp, golden skin and moist meat. The vegetables for the bread salad are prepared in a mesh grill-top chef's pan, which allows them to cook evenly while acquiring delicious smoky flavor.
Ingredients:
- 1 chicken, 3 to 4 lb.
- 1/3 cup garlic-herb marinade
- 1/4 cup beer
- 3 shallots, peeled and halved
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 3 fresh rosemary sprigs
- 2 red bell peppers, seeded and cut into 1-inch dice
- 2 yellow bell peppers, seeded and cut into 1-inch dice
- 1 pint cherry tomatoes
- 1 bunch green onions, white and light green portions, cut into
1-inch pieces - 4 slices country-style bread, each 1 inch thick
- 1/4 cup fresh lemon juice
- 1 Tbs. red wine vinegar
- 1/4 tsp. Dijon mustard
- 2 cups arugula (about 1/4 lb.)
Directions:
Put the chicken in a sealable plastic bag and add the marinade. Seal the bag and refrigerate overnight.
Prepare a grill for indirect grilling over medium-high heat.
Pour the beer into the center cup of a vertical chicken roaster. Remove the chicken from the marinade. Place the chicken, with the legs pointing down, on the roaster and tuck the wings behind the back. In a small bowl, stir together the shallots, 2 Tbs. of the olive oil, salt, pepper and rosemary sprigs. Transfer the shallot mixture to the outer ring of the roaster.
Set the roaster on the grill, away from the heat, and cover the grill. Cook until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 1 hour total.
Meanwhile, in a bowl, stir together the red and yellow bell peppers, 4 Tbs. of the olive oil, salt and pepper and transfer to a mesh chef's pan. After the chicken has cooked for about 35 minutes, place the chef's pan directly over medium-high heat. Cover the grill and cook, stirring occasionally, until the peppers are slightly charred, 10 to 12 minutes. Add the cherry tomatoes and cook, stirring occasionally, 7 to 9 minutes more. Add the green onions and cook, stirring occasionally, 5 to 7 minutes more. Remove from the heat and transfer the vegetables and juices to a large bowl.
While the vegetables are cooking, brush each bread slice on both sides with 1 Tbs. olive oil. Grill the bread, turning once, until golden, about 3 minutes per side. Transfer the bread to a cutting board and cut into 1-inch cubes.
When the chicken is done, transfer it to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Remove the rosemary sprigs from the shallot mixture and mince enough leaves to measure 1 tsp.; discard the remaining sprigs. In a large bowl, whisk together the lemon juice, vinegar, mustard and the remaining 2 Tbs. olive oil. Stir in the bread, vegetables, shallots, minced rosemary and arugula.
Carve the chicken and arrange on a warmed platter. Serve the bread salad alongside. Serves 4.
Prepare a grill for indirect grilling over medium-high heat.
Pour the beer into the center cup of a vertical chicken roaster. Remove the chicken from the marinade. Place the chicken, with the legs pointing down, on the roaster and tuck the wings behind the back. In a small bowl, stir together the shallots, 2 Tbs. of the olive oil, salt, pepper and rosemary sprigs. Transfer the shallot mixture to the outer ring of the roaster.
Set the roaster on the grill, away from the heat, and cover the grill. Cook until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 1 hour total.
Meanwhile, in a bowl, stir together the red and yellow bell peppers, 4 Tbs. of the olive oil, salt and pepper and transfer to a mesh chef's pan. After the chicken has cooked for about 35 minutes, place the chef's pan directly over medium-high heat. Cover the grill and cook, stirring occasionally, until the peppers are slightly charred, 10 to 12 minutes. Add the cherry tomatoes and cook, stirring occasionally, 7 to 9 minutes more. Add the green onions and cook, stirring occasionally, 5 to 7 minutes more. Remove from the heat and transfer the vegetables and juices to a large bowl.
While the vegetables are cooking, brush each bread slice on both sides with 1 Tbs. olive oil. Grill the bread, turning once, until golden, about 3 minutes per side. Transfer the bread to a cutting board and cut into 1-inch cubes.
When the chicken is done, transfer it to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Remove the rosemary sprigs from the shallot mixture and mince enough leaves to measure 1 tsp.; discard the remaining sprigs. In a large bowl, whisk together the lemon juice, vinegar, mustard and the remaining 2 Tbs. olive oil. Stir in the bread, vegetables, shallots, minced rosemary and arugula.
Carve the chicken and arrange on a warmed platter. Serve the bread salad alongside. Serves 4.
Williams-Sonoma Kitchen.
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