Roasted Garlic & Herb Chicken With Grilled Vegetable & Bread Salad
In this delightful recipe, succulent garlic-herb marinated chicken takes center stage, grilled to juicy perfection with a flavorful beer infusion. The accompanying bread salad, featuring charred bell peppers, sweet cherry tomatoes, and aromatic green onions, adds a refreshing and satisfying twist to this classic dish. Enjoy a mouthwatering meal that is as visually appealing as it is delicious!
— Constant Cookbook
Ingredients
- 1 chicken, 3 to 4 lb.
- 1/3 cup garlic-herb marinade
- 1/4 cup beer
- 3 shallots, peeled and halved
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 3 fresh rosemary sprigs
- 2 red bell peppers, seeded and cut into 1-inch dice
- 2 yellow bell peppers, seeded and cut into 1-inch dice
- 1 pint cherry tomatoes
- 1 bunch green onions, white and light green portions, cut into
- 1-inch pieces
- 4 slices country-style bread, each 1 inch thick
- 1/4 cup fresh lemon juice
- 1 Tbs. red wine vinegar
- 1/4 tsp. Dijon mustard
- 2 cups arugula (about 1/4 lb.)
Instructions
- Put the chicken in a sealable plastic bag and add the marinade. Seal the bag and refrigerate overnight.
- Prepare a grill for indirect grilling over medium-high heat.
- Pour the beer into the center cup of a vertical chicken roaster. Remove the chicken from the marinade. Place the chicken, with the legs pointing down, on the roaster and tuck the wings behind the back. In a small bowl, stir together the shallots, 2 Tbs. of the olive oil, salt, pepper and rosemary sprigs. Transfer the shallot mixture to the outer ring of the roaster.
- Set the roaster on the grill, away from the heat, and cover the grill. Cook until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 1 hour total.
- Meanwhile, in a bowl, stir together the red and yellow bell peppers, 4 Tbs. of the olive oil, salt and pepper and transfer to a mesh chef's pan. After the chicken has cooked for about 35 minutes, place the chef's pan directly over medium-high heat. Cover the grill and cook, stirring occasionally, until the peppers are slightly charred, 10 to 12 minutes. Add the cherry tomatoes and cook, stirring occasionally, 7 to 9 minutes more. Add the green onions and cook, stirring occasionally, 5 to 7 minutes more. Remove from the heat and transfer the vegetables and juices to a large bowl.
- While the vegetables are cooking, brush each bread slice on both sides with 1 Tbs. olive oil. Grill the bread, turning once, until golden, about 3 minutes per side. Transfer the bread to a cutting board and cut into 1-inch cubes.
- When the chicken is done, transfer it to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Remove the rosemary sprigs from the shallot mixture and mince enough leaves to measure 1 tsp.; discard the remaining sprigs. In a large bowl, whisk together the lemon juice, vinegar, mustard and the remaining 2 Tbs. olive oil. Stir in the bread, vegetables, shallots, minced rosemary and arugula.
- Carve the chicken and arrange on a warmed platter. Serve the bread salad alongside. Serves 4.
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