Rosemary & Garlic Grilled Chicken & Skillet Potatoes on the Big Green Egg

It's back to reality after two glorious weeks in Maui. We actually were having so much fun we moved from Kaanapali to Wailea for three extra days. I knew it was time for me to go home when I was tiring of fresh ahi tuna or macadamia crusted ono- life's tough!! So I was craving some good Southern European flavors and had missed firing up the Big Green Egg, so we got to grilling right after we returned. This is a simple and flavor packed dinner that could be made on any grill, though indirect cooking is a must to prevent the chicken from burning.

INGREDIENTS FOR CHICKEN
1 whole organic chicken, split in half
4 sprigs rosemary leaves, finely chopped
1 small bunch parsley, finely chopped
2 garlic cloves, finely chopped
1 tbs sweet paprika
1 tsp mustard powder
1 tbs garlic powder
1 tbs onion powder
1 tbs fresh cracked pepper
2 tsp sea salt
2tbs butter

Generously coat the chicken halves with dry rub, rub butter under the skin and let the flavors soak in overnight. I actually used white truffle butter for an extra kick, but regular butter is also fabulous.

INGREDIENTS FOR SKILLET POTATOES
10 baby Yukon potatoes, cut in half and par cooked in the steamer for 20 minutes. This extra step is worth it- trust me. Yields a creamy interior and crispy skin once you throw it in the oven. Try this also with oven roasted potatoes too.
1 medium red onion cut into chunks
1 tbs grape seed oil
salt and pepper to taste and a sprinkling of fresh rosemary leaves

 Ready to Grill!

About 20 minutes in... the whole neighborhood smelled wonderful.

We lit the Big Green Egg to 425, threw the onion and potatoes and seasonings in a small cast iron skillet alongside the chicken and cooked the whole thing about 30 minutes before lowering it to 400 and cooking about another 30 minutes until the chicken read 170 degrees in the thigh.

I smoked some little heirloom tomatoes earlier in the day over 200 degrees in the BGE for about 30 minutes until they were still a bit firm but starting to blister, cooled them and served them with balsamic vinegar, fresh torn basil and buffalo mozzarella balls with a drizzle of olive oil and salt and pepper. See this post for the recipe and pictures. It was an easy and fun dinner to enjoy al fresco on a warm early summer evening...