Beth's Grilled Lemon Thyme Chicken and Potato Dinner |ENTERTAINING WITH BETH

Remove the backbone of the chicken using sharp kitchen shears by cutting on either side of it to allow the chicken to lay flat on the grill.

In a small bowl, combine 3 teaspoons of kosher salt, 1 teaspoon of fresh lemon zest, 1 minced garlic clove, and 1 tablespoon of fresh thyme to create a rub.

Rub the salt mixture under the skin of the chicken on the breast side, ensuring it covers the meat well.

Apply the remaining salt rub all over the outside of the chicken.

Cover the chicken and refrigerate until ready to grill, ideally for several hours or overnight for best flavor.

Slice 8 small Dutch baby potatoes in half and place them in a bowl.

Drizzle the potatoes with olive oil, season with salt and pepper, and add 1 teaspoon of freshly minced rosemary. Toss to coat.

Preheat the grill to medium-high heat.

Place the chicken on the grill skin side down and arrange the potatoes cut side down next to the chicken.

Grill the chicken and potatoes for about 17 minutes without lifting the chicken to check it, but turn the potatoes if they are browning too much.

Flip the chicken to grill the other side, ensuring even cooking.

In the last 10 minutes of cooking, place cut lemons brushed with vegetable oil on the grill to char them.

Once cooked, transfer the chicken to a large platter, surround it with the grilled potatoes, and add the grilled lemons.

Garnish with fresh thyme sprigs before serving.

Equipment Needed

Spice Level:

Allergens