Herbs Grilled Chicken Recipe

Prepare the marinade

In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/4 cup chopped parsley, 2 teaspoons chopped rosemary, 2 teaspoons chopped thyme, 1 tablespoon chopped oregano, minced garlic, Dijon mustard, honey (if using), 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper until combined.

Marinate the chicken

Pat the chicken pieces dry with paper towels. Place them in a large resealable bag or shallow dish and pour the marinade over, massaging it into the skin and under the skin where possible. Close the bag or cover the dish and refrigerate for at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to 12 hours. Remove chicken from fridge 20–30 minutes before grilling to come closer to room temperature.

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat (around 400–425°F / 200–220°C). Clean and oil the grates well to prevent sticking.

Grill the chicken

Place chicken skin-side down over direct heat to sear for 4–6 minutes, until the skin is nicely browned and releases from the grates. Flip and move to indirect heat (or lower the flame) to continue cooking. Cover and grill for another 12–18 minutes, turning once, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time will vary by piece size; bone-in thighs generally take 20–30 minutes total.

Rest the chicken

Transfer chicken to a platter, tent loosely with foil, and rest 5–8 minutes to let juices redistribute. Spoon any reserved marinade that was set aside (do not use raw marinade) into a small saucepan, bring to a boil for 1 minute, cool slightly and brush lightly over the chicken if desired.

Prep the potatoes

Cut the potatoes into even 1/4–1/2 inch sticks. Place them in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (helps crisping). Drain, then rinse with cold water and pat completely dry with clean kitchen towels or paper towels.

Optional toss with cornstarch

If you want extra-crisp fries, toss the dried potato sticks with 1 teaspoon cornstarch and a light drizzle (about 1 tablespoon) of oil until lightly coated.

Fry or roast the fries (frying method)

Heat 1 cup oil in a heavy pot or deep-fryer to 325°F (160°C). Blanch the fries in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon smoked paprika (if using).

Fry or roast the fries (oven method)

Preheat oven to 425°F (220°C). Toss dried fries with 1–2 tablespoons oil and spread in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, turning once halfway, until golden and crisp. Season immediately with salt, pepper and smoked paprika.

Arrange the rested herb-grilled chicken on a serving platter. Add the hot fries alongside or on a separate platter.

Garnish the chicken and fries with fresh herb sprigs and lemon wedges. Sprinkle flaky sea salt over the fries or chicken if desired. Serve immediately while chicken is hot and fries are crisp.