Recipes
Grill Roasted Chicken with Crushed Fingerling Potatoes and Shallot Vinaigrette
- Chicken
Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken that makes for a stunning centerpiece for a leisurely lunch with good company. For a shortcut, substitute quality rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. Either way, smothering the chicken and crushed potatoes with a classic shallot vinaigrette means every plate will be wiped clean.
Ingredients
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¼ cup kosher salt, divided, plus more to taste
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1 tablespoon black pepper
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1 tablespoon juniper berries, crushed
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2 teaspoons granulated garlic
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2 (4-pound) whole chickens, quartered
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8 thyme sprigs
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8 rosemary sprigs
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2 pounds fingerling or new potatoes
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2 quarts water
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2 tablespoons finely chopped shallot
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½ teaspoon kosher salt, plus more to taste
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3 tablespoons fresh lemon juice
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3 tablespoons white wine vinegar
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1 ½ tablespoons Dijon mustard
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½ cup extra-virgin olive oil
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1 bunch fresh chives
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½ teaspoon black pepper
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3 hardwood chunks
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Canola oil, for grill grates
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2 medium romaine lettuce hearts (about 1 1/2 pounds), torn (about 8 cups)
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½ cup thinly sliced radishes
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