Herb-Marinated Spatchcock Grilled Chicken with Lemon-Garlic Roasted Potatoes and Grilled Zucchini

Steps

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Herb-Marinated Spatchcock Grilled Chicken

1. Mince the 4 garlic cloves and finely chop the 1½ tablespoons rosemary, 1½ tablespoons thyme, and 2 tablespoons parsley. 6 min
2. In a small bowl, whisk together 3 tablespoons olive oil, the minced garlic, rosemary, thyme, parsley, lemon zest, 2 tablespoons lemon juice, 1½ teaspoons kosher salt, ¾ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using) to form the marinade. 4 min
3. Pat the spatchcocked 3½-pound chicken dry with paper towels, then rub the marinade all over both sides, including under the breast skin; let it sit at room temperature for 20 minutes. 20 min
4. Heat a gas grill to medium-high (about 425°F) or prepare a charcoal grill for two-zone cooking. 10 min
5. Timing-sensitive step. Place the chicken skin-side down over direct heat and grill, pressing lightly with a spatula, for 5 minutes until the skin is golden and releases cleanly from the grates. 5 min
6. Flip the chicken bone-side down, move to indirect heat, close the lid, and grill for 30–35 minutes until the thickest part of the thigh registers 165°F on an instant-read thermometer. 33 min
7. Transfer the chicken to a cutting board and rest, loosely tented with foil, for 10 minutes before carving. 10 min
8. Carve the chicken into quarters and arrange on a platter, spooning any resting juices over the top. 3 min

Lemon-Garlic Roasted Potatoesbase

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment or foil. 10 min
2. Mince the 3 garlic cloves and finely chop the 1 teaspoon rosemary, then halve the 1½ pounds baby Yukon Gold potatoes. 6 min
3. In a large bowl, toss the potatoes with 2 tablespoons olive oil, the minced garlic, rosemary, juice of ½ lemon, ¾ teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated. 3 min
4. Spread the potatoes cut-side down in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping once halfway through, until golden and crispy on the cut sides and tender throughout. 28 min
5. Transfer the roasted potatoes to a serving dish. 2 min

Grilled Zucchini with Herb Oilside

1. Slice the 3 zucchini lengthwise into ½-inch planks, then brush both sides with 1½ tablespoons olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. 5 min
2. Finely chop the 1 tablespoon parsley and cut the ½ lemon into wedges; set aside for serving. 3 min
3. Timing-sensitive step. Grill the zucchini planks over direct medium-high heat for 3–4 minutes per side, turning once, until distinct grill marks form and the planks are just tender but not limp. 7 min
4. Arrange the grilled zucchini on a platter, scatter the chopped parsley over the top, and serve with the lemon wedges alongside. 2 min