Mediterranean Grilled Chicken & Vegetables
Description
This vibrant Mediterranean dish features tender, herb-marinated chicken paired with smoky grilled vegetables and roasted garlic. The chicken is infused with fresh rosemary and garlic, then grilled to perfection alongside juicy tomatoes and creamy eggplant. Aromatics and olive oil bring out the natural sweetness of the produce, while toasted French bread provides a satisfying crunch. It&# 226;ÂÂs an ideal choice for warm-weather dinners, summer barbecues, or when you want a healthy yet hearty meal that feels special without being complicated. Serve family-style for a shared dining experience.Ingredients
Directions
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Preheat grill to medium-high heat (about 400ðF (204ðC)).
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In a small bowl, mix fresh rosemary leaves, minced garlic, and 1-1/2 tablespoons olive oil.
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Carefully separate the skin from the chicken pieces and spread half the herb mixture underneath the skin.
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Rub the remaining herb mixture over the outside of the chicken.
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Cover the chicken and refrigerate for at least 2 hours, or overnight, to marinate.
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Remove papery outer skin from whole garlic heads, leaving the bulbs intact.
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Place garlic heads, remaining rosemary, and 2 teaspoons olive oil on a sheet of heavy-duty foil. Seal tightly into a packet.
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Place the chicken and garlic packet on the grill. Cook chicken, turning occasionally, for 30 minutes or until cooked through (165ðF internal temp).
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While chicken cooks, toss tomatoes and eggplant slices with 2 tablespoons olive oil, minced parsley, and black pepper.
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Move chicken and garlic packet to the cooler edge of the grill to keep warm.
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Place tomatoes and eggplant slices directly on the grill grates. Grill for 15-20 minutes, turning once, until tender and charred.
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In the last 5 minutes of cooking, place French bread slices on the grill. Toast until lightly browned on both sides.
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Remove garlic packet from grill and let cool slightly. Squeeze soft roasted garlic pulp from the cloves.
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Arrange chicken, grilled vegetables, and toasted bread on a large platter.
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Spoor roasted garlic pulp over the vegetables and bread. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.3mg1%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 1.1g5%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.
Substitutions: If fresh rosemary is unavailable, you can use dried rosemary, but reduce the quantity by half. You can also substitute thyme or oregano for a different herb profile.
Variations: Add sliced bell peppers or zucchini to the grilled vegetables for extra color and nutrition. For a richer flavor, drizzle with balsamic glaze before serving.
Tips: Ensure the grill grates are clean and well-oiled to prevent sticking. If using a gas grill, you can create a two-zone fire by turning off one burner to keep the chicken warm while finishing the vegetables.
