Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Half of chicken |
| ½ cup | Extra-virgin olive oil |
| Juice of one lemon | |
| 1 cup | Chopped fresh rosemary |
| 2 tablespoons | Minced garlic |
| Salt and black pepper | |
| 1 pounds | New potatoes, quartered, |
| Blanched | |
| Fresh rosemary sprigs |
Preheat the grill. Season the chicken with olive oil, salt and pepper.
Place on the grill and cook for 8 minutes on each side. Preheat the oven to 400 degrees. In a food processor, puree all the ingredients together until smooth. Season with salt and pepper. Toss the potatoes with the rosemary, coating each potato completely. Place the potatoes on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 minutes or until they are golden brown. Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side.
Garnish with fresh rosemary sprigs and Essence.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2363