Chicken with Potatoes and Cherry Tomatoes on the BBQ
- 1 kg of potatoes
- 1 kg of boneless chicken
- 2 cloves of garlic
- 250 g of cherry tomatoes
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- Paprika to taste
- 2 sprigs of rosemary
Cut the potatoes into evenly sized-wedges. Wash them thoroughly under running water to remove excess starch. Dry the potatoes with a clean cloth or paper towel.
Place the boneless chicken on a baking tray. Peel and finely chop the garlic cloves. Season the chicken with the chopped garlic, salt, black pepper, and a generous drizzle of extra virgin olive oil. Massage the seasoning well into the chicken to penetrate the meat.
Add the seasoned potatoes around the chicken on the baking tray—season with salt, black pepper, and a drizzle of extra virgin olive oil. Mix well to distribute the seasoning evenly.
Sprinkle the potatoes and chicken with paprika to taste. Wash the cherry tomatoes and add them whole or halved to the baking tray. Place the sprigs of rosemary between the chicken and potatoes to add aroma during cooking.
BBQ Cooking: Preheat your BBQ to a medium-high temperature (about 200°C). Place the baking tray with the chicken and potatoes in the BBQ and close the lid. Cook for about 1 hour, occasionally checking and stirring the potatoes to ensure even cooking. The chicken will be ready when it reaches an internal temperature of about 75°C and the potatoes are golden and crispy.
If you want to prepare the Roasted Chicken with Potatoes and Cherry Tomatoes in the oven instead of the BBQ, you can follow these instructions. The recipe remains essentially the same, with some adjustments for using the oven.
Oven Cooking: Preheat the oven to 200°C. Place the baking tray with the chicken, potatoes, cherry tomatoes, and rosemary in the preheated oven. Cook for about 45 minutes, stirring the potatoes halfway through to ensure even browning. After the first 45 minutes, check the cooking of the chicken and potatoes. If necessary, continue cooking for another 15 minutes or until the chicken reaches an internal temperature of about 75°C and the potatoes are golden and crispy. For extra crispiness, you can turn on the grill for the last 5 minutes of cooking, monitoring carefully to avoid burning.
Once cooked, carefully remove the baking tray from the oven. Let the chicken rest for a few minutes before slicing. Serve the roasted chicken with the potatoes and cherry tomatoes.
Enjoy your meal! This dish is perfect for an outdoor lunch or dinner, with a cooking method that enhances simple and genuine ingredients. For portions according to the number of guests and for any questions, we are always at your disposal!