Grilled Guinness Stout Chicken With Potatoes Vegetables Recipes

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Steps:

• Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
• Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

GARLIC-MARINATED CHICKEN CUTLETS WITH GRILLED POTATOES

Steps:

• Heat grill to medium. Fold two 4-foot-long sheets of aluminum foil in half to make two separate double-layer sheets. Place half the potatoes on each double layer. Form two packets, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes from one packet wrapped in foil to keep warm. Open second packet to let potatoes cool; reserve for Potato Salad. Raise grill to high; lightly oil grates.
• Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
• Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
• Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.

GRILLED GUINNESS STOUT CHICKEN WITH POTATOES & VEGETABLES

Steps:

• 1. Place chicken in gallon sized Ziploc bag. Pour beer over chicken. Let marinade for at least two hours. Overnight is fine too!
• 2. Dump chicken and beer from Ziploc bag into a strainer. With paper towel gently pat chicken and return to Ziploc bag. Add seasonings to melted butter & olive oil. Pour melted butter with seasonings over chicken. Squish squash bag. Place chicken back in refrigerator for at least two hours or until ready to grill.
• 3. On an old cookie sheet or disposable pan place chicken and contents. I used a deep foil pan. Let everything melt and warm up. Sear the chicken on each side on the grill racks. Do not burn chicken. Move chicken onto the disposable tin sheet or old cookie sheet. When all chicken is seared and on cookie sheet turn grill down to low or move to cool part of grill.
• 4. Add onions, carrots and potatoes to the contents from the chicken marinade. You want to brown them. You can also add sweet potato peeled and cut into slices or quartered. Eggplant tastes good too. Note: I add extra butter & olive oil to my potatoes. Olive oil prevents the butter from burning.
• 5. When I feel my chicken is almost done, I add my green peppers. I then place the chicken on top of everything and with the grill on low I let this cook another 10-15 minutes. I like the green peppers to have a little snap.
• 6. I put the grill cover down at this point! Check chicken to be sure that it is not getting too brown or starting to burn.
• 7. Let chicken cook until it reaches poultry on a meat thermometer.
• 8. I use a slotted spoon to remove my potatoes and vegetables. This way you do not have all the butter/grease in the bowl/platter.
• 9. Sprinkle with extra seasoning as needed and/or baste with butter if needed. The olive oil prevents the butter from burning. Butter gives the flavor.