Grilled Baby Chicken With Mashed Potato & Vegetables Recipe

Prepare and marinate the chickens

Pat the baby chickens dry with paper towels. Using your fingers, loosen the skin at the breasts slightly. In a small bowl combine 3 tbs olive oil, minced garlic, lemon juice, chopped rosemary, chopped thyme, smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Rub the marinade all over each chicken, under the skin where possible, and inside the cavity. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours (bring back to room temperature before grilling).

Preheat grill and prepare for indirect heat

Preheat an outdoor gas or charcoal grill to medium-high (around 400°F / 200°C). If using a grill with vents, set it up for two-zone cooking (one side direct heat, one side indirect). Oil the grill grates lightly to prevent sticking.

Sear and finish on grill

Place the chickens breast-side down over direct heat and sear for 4–5 minutes until golden brown. Flip and sear the other side 3–4 minutes. Move chickens to the cooler side of the grill (indirect heat), breast-side up. Close the lid and grill for 18–25 minutes, turning once and basting occasionally with the melted butter, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Total internal temperature target: 165°F in thigh; 160–165°F in breast. If using an oven, roast at 400°F (200°C) for 35–40 minutes.

Rest the chickens

Remove chickens from the grill and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute before carving.

Cook the potatoes

Place the peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–18 minutes (test with a fork).

Warm dairy and mash

While potatoes cook, warm the milk, cream and 4 tbs butter in a small saucepan over low heat until butter melts (or microwave briefly). Drain potatoes thoroughly and return to the hot pot. If using, rub the inside of the pot with the crushed garlic clove for a subtle garlic note, then discard the clove. Mash potatoes with a potato masher or ricer until mostly smooth.

Finish and season

Pour warmed milk/cream and butter into the mashed potatoes a little at a time, mashing to desired consistency. Season with 1.5 tsp salt and 3/4 tsp black pepper. Stir in chopped chives or parsley. Taste and adjust seasoning. Keep covered and warm until serving.

Prepare vegetables

Preheat oven to 425°F (220°C) if roasting. Toss baby carrots, broccoli florets and red pepper strips with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper on a baking sheet in an even layer.

Roast or steam

To roast: place vegetables in the oven and roast 12–16 minutes, tossing once halfway, until carrots are tender and broccoli is slightly caramelized. To steam: steam carrots for 6–8 minutes, add broccoli and steam an additional 3–4 minutes until both are tender-crisp; toss with red pepper after steaming and season to taste.

Finish and serve

Transfer vegetables to a serving platter. Squeeze a lemon wedge over them just before serving for brightness.

Carve each rested baby chicken into halves or quarters. Spoon a generous portion of mashed potatoes onto each plate, place a portion of roasted/steamed vegetables to the side, and top with a grilled chicken half. Spoon any resting juices from the chicken over the meat and potatoes, and garnish with additional chopped herbs if desired. Serve immediately with extra lemon wedges.