Wedding Chicken

Yesterday I decided to make a special meal in celebration of my anniversary. Recently there was an episode on The Chew of a husband and wife who never were able to enjoy their meal on their wedding night. The husband had to create this meal on his own. I made this meal with broccoli instead of asparagus, but you can add any green vegetable.

INGREDIENTS
1 WHOLE CHICKEN CUT OR CHICKEN BREASTS
3 GARLIC CLOVES ROUGHLY CHOPPED
2 TBSP. FRESH PARSLEY CHOPPED
2 TBSP. FRESH OREGANO CHOPPED
1 TBSP. FRESH THYME LEAVES CHOPPED
2 LEMONS ZEST AND JUICE
1/2 CUP OLIVE OIL
SALT AND FRESHLY CRACKED BLACK PEPPER
2 POUNDS RED SKINNED POTATOES
1 BUNCH ASPARAGUS OR BROCCOLI

DIRECTIONS
In a large bowl stir together garlic, herbs, lemon zest and juice. Season with salt and pepper. Stir in 1/2 cup of olive oil to form a loose paste. Reserve 2 tbsp. of mixture to add to potatoes later on. Place chicken in mixture. Toss and cover to let marinate for a few hours or overnight. Heat grill or grill pan and cook the chicken for 6-8 minutes per side. In the meantime cook potatoes in a pot of boiling water for about 15 minutes. Drain water and place on grill for 1-2 minutes per side. Toss potatoes in bowl with herb mixture. Set aside. Clean and trim asparagus or broccoli. Add olive oil, salt, and pepper.
Place on cool side of grill for a few minutes. Cut a lemon in half and place on grill for 1 minute. Place chicken, potatoes and asparagus or broccoli on platter and squeeze charred lemon over top.

Enjoy!

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