Grilled chicken with Provencal potatoes in a muffin tin

Votes: 1

How to Make - Grilled Chicken with Provencal Potatoes in a Muffin Pan

Time: 1 hour 50 minutes plus marinating time
Complexity: easily
Servings: 4

Surprisingly, a round cake pan with a hole seemed specifically designed for this chicken and potato recipe. It's perfect for simultaneously cooking the chicken, which is skewered on the tube, and the potatoes, which are arranged around it. Not only will both the side dish and the chicken be roasted together, but the potatoes will be infused with its aromatic juices. And the aroma, it must be said, will be something to behold! After all, before roasting, the chicken is rubbed with a mixture of Provençal herbs and garlic. And the aroma of grilled food is hard to resist.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chicken carcass (1.5 – 2 kg)
2 tsp. Herbes de Provence seasoning*
0.7 kg potatoes, unpeeled, cut into 1.5 cm cubes.
4 cloves of garlic, 3 crushed and 1 finely grated
1/4 tbsp. plus 1 tbsp. l. olive oil
Zest of 1 lemon, lemon juice to taste
1 tbsp coarsely chopped fresh parsley
Special equipment: a large metal round cake pan with a hole in the center

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Rub the chicken inside and out with a mixture of 1 tablespoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or overnight. Remove the chicken 30 minutes before roasting.
Place the potatoes in a large nonstick skillet and cover with 1.5 cm of water. Add salt until the water tastes like sea salt. Bring to a boil and reduce heat. Cook for 3–4 minutes, until almost tender, then drain.

Prepare grill for medium indirect heat.If you're grilling on a gas grill (with three or more burners), turn all burners on to medium-high. After about 15 minutes, turn off one of the center burners and reduce the heat to medium on the others.

If you are cooking on a charcoal grillLet the briquettes burn in the chimney starter, then place them on one side of the grill. Place a drip tray on the other side to prevent ignition (for proper grilling, follow the manufacturer's instructions).
Place the potatoes in a cake pan and toss with 3 crushed garlic cloves, 1 tbsp olive oil, 0.5 tsp salt and a little ground black pepper.

In a small bowl, combine lemon zest, remaining 1/4 cup olive oil, 1 teaspoon Provencal herbs and a grated garlic clove. Pat the chicken dry with paper towels and rub a small amount of the mixture under the skin of the breast and thighs. Rub the remaining mixture all over the chicken. Sprinkle with pepper and salt. Then thread the chicken onto the tube of the pan, resting it on the potatoes.
Carefully place the pan over indirect heat. The chicken should be facing the hotter side. Cover the grill and cook for about 40 minutes. Then rotate the pan so the chicken is facing the heat, and quickly stir the potatoes.

Close the grill and cook for another 25–30 minutes. A thermometer inserted into the thickest part of the chicken thigh should read 165°F (75°C). Remove the chicken from the grill and let it rest for 20 minutes before slicing.
Using a slotted spoon, transfer the potatoes to a serving platter. Remove the garlic chunks and taste the potatoes for salt. Season with salt and pepper if needed.
Pour the liquid and fat remaining in the bottom of the pan into a small saucepan. Use a spoon to scoop out as much of the fat as possible, and heat the liquid slightly until lukewarm. Add the parsley and squeeze in the lemon juice. Drizzle the chicken with this liquid and serve with potatoes.

Note *

If using dried herbs, rub them between your palms before adding them to the other ingredients to release their aroma.

Every grill is different, and you know yours best. Cooking times may vary. Keep an eye on the chicken for doneness..