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Jason Roberts' Chicken Gina with Grilled Vegetables

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Simple and tasty dinner!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Jason Roberts
Are you looking for something different to make for dinner? Try this dish.
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ingredients
  • For the Chicken:
  • 1 4 – 5 pound chicken (butterflied - back and breast bones removed)
  • 2 lemons (juice and zest reserved)
  • 4 sprigs rosemary (minced)
  • 3 cloves garlic (minced)
  • 1 cup Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • 1 brick wrapped in tin foil
  • For the Shaved Fennel Salad:
  • 1 fennel bulb (shaved)
  • 2 tablespoons fennel fronds (chopped)
  • Juice of 1/2 a lemon
  • 4 tablespoons Extra Virgin Olive Oil
  • For the Grilled Vegetables:
  • 2 red bell peppers (seeded and white ribs removed then cut into two whole pieces)
  • 1 zucchini (sliced lengthwise)
  • 1 summer squash (sliced lengthwise)
  • 1 eggplant (sliced into rounds)
  • Olive Oil
kitchenware
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  • grillpng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 lemons (juice and zest reserved)
    4 sprigs rosemary (minced)
    3 cloves garlic (minced)
    1 cup Extra Virgin Olive Oil
    instructions For the Chicken: Whisk together lemon juice and zest, garlic, rosemary and olive oil and set aside.
  • step 2
    ingredients 1 4 – 5 pound chicken (butterflied - back and breast bones removed)
    Salt and freshly ground black pepper
    1 brick wrapped in tin foil
    instructions Season both sides of butterflied chicken with salt and pepper. Brush half of vinaigrette onto chicken. Preheat grill. Place chicken skin side down over indirect heat. Set brick over chicken and close the grill. Cook for about 10–15 minutes until skin is charred and golden brown.  Turn chicken, flesh side down. Cook for another 10–15 minutes, until cooked through and juices run clear (internal temperature should be 165 F).Pour remaining vinaigrette over chicken. 
  • step 3
    ingredients 1 fennel bulb (shaved)
    2 tablespoons fennel fronds (chopped)
    Juice of 1/2 a lemon
    4 tablespoons Extra Virgin Olive Oil
    instructions For the Shaved Fennel Salad: Combine shaved fennel and fennel fronds in a bowl. Dress with lemon juice and olive oil. Season with salt and pepper. Serve on top of chicken.
  • step 4
    ingredients 1 eggplant (sliced into rounds)
    instructions For the Grilled Vegetables: Salt eggplant slices liberally and set aside. Brush off excess salt.
  • step 5
    ingredients Olive Oil
    2 red bell peppers (seeded and white ribs removed then cut into two whole pieces)
    1 zucchini (sliced lengthwise)
    1 summer squash (sliced lengthwise)
    instructions Brush all vegetables with olive oil. Grill until charred on both sides. Serve aside grilled chicken.
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