This vibrant Mediterranean dish brings the flavors of a sunny coastline to your backyard grill. The star is a whole broiler-fryer chicken, deeply marinated in fresh rosemary, garlic, and olive oil for maximum tenderness and aroma. It&# 226;ÂÂs accompanied by hearty slices of eggplant and juicy tomatoes that absorb the smoky heat of the grill. Whole heads of garlic roast in foil until sweet and spreadable, perfect for topping toasted French bread. The combination of herbaceous chicken, charred vegetables, and garlicky bread creates a rustic, satisfying meal. ItâÂÂs an excellent choice for summer barbecues, family gatherings, or when you want a wholesome, flavorful dinner that feels special yet remains simple to prepare.
Mediterranean Grilled Chicken And Vegetables
Description
This vibrant Mediterranean dish brings the flavors of a sunny coastline to your backyard grill. The star is a whole broiler-fryer chicken, deeply marinated in fresh rosemary, garlic, and olive oil for maximum tenderness and aroma. It&# 226;ÂÂs accompanied by hearty slices of eggplant and juicy tomatoes that absorb the smoky heat of the grill. Whole heads of garlic roast in foil until sweet and spreadable, perfect for topping toasted French bread. The combination of herbaceous chicken, charred vegetables, and garlicky bread creates a rustic, satisfying meal. ItâÂÂs an excellent choice for summer barbecues, family gatherings, or when you want a wholesome, flavorful dinner that feels special yet remains simple to prepare.Ingredients
Directions
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Mix 1-1/2 tablespoons of fresh rosemary with minced garlic.
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Spread half of the rosemary-garlic mixture underneath the skin of the chicken.
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Rub the remaining garlic mixture over the outside of the chicken.
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Cover the chicken and refrigerate for at least 2 hours, or overnight.
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Remove the papery outer skin from each head of garlic, leaving the heads intact.
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Place the garlic heads, remaining rosemary, and 2 teaspoons of olive oil on a sheet of heavy-duty foil.
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Seal the foil packet tightly.
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Set up the grill with coals white hot, maintaining a grate height of 6 inches.
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Sprinkle the chicken with half of the black pepper.
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Place the chicken and the sealed garlic packet on the grill.
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Cook, turning often, for 30 minutes or until the chicken is no longer pink inside.
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Meanwhile, mix 2 tablespoons of olive oil with minced parsley and the remaining pepper.
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Brush the oil mixture over the tomato and eggplant slices.
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Move the cooked chicken and garlic packet to the edge of the grill.
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Place the tomatoes and eggplant slices in the center of the grill.
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Grill, turning once, for 15-20 minutes or until the eggplant is tender.
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About 5 minutes before the vegetables are done, add the French bread slices to the grill.
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Grill the bread, turning once, until lightly browned.
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Arrange the chicken, tomatoes, eggplant, and bread on a large platter.
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Separate the roasted garlic heads into cloves.
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Squeeze each clove to extract the pulp and spread it over the toast and vegetables.
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
Marinating the chicken for at least 2 hours, or preferably overnight, ensures the meat stays juicy and absorbs the herbal flavors.
Ensure the grill coals are white hot for optimal searing and smoky flavor. Maintain a grate height of about 6 inches for even cooking.
Keep the cooked chicken and garlic packet on the edge of the grill to keep them warm while you finish grilling the vegetables and bread.
The roasted garlic cloves should be soft and spreadable. If they are still firm, continue roasting for a few more minutes.
