Photo by Shel Zolkewich
6 large chicken thighs (skin on or off)
10 fingerling potatoes, slice in half lengthwise and parboiled
2 sprigs fresh rosemary
4 cloves garlic
½ tsp red pepper flakes
2 Tbs (30 mL) olive oil
2 tsp salt
Freshly ground black pepper
- Remove leaves from one sprig of rosemary. On a cutting board, combine with garlic, red pepper flakes and salt. Mash into a paste. Transfer to a bowl, add the juice of one lemon (reserve the squeezed halves) and olive oil. Add the chicken and turn to coat.
- Place a cast iron frying pan over medium hot coals. Add chicken and brown on both sides, about five minutes per side. Squeeze the juice of remaining lemon over chicken. Add potatoes, remaining rosemary, reserved lemon halves and black pepper.
- Cover with aluminum foil, transfer to medium coals and cook for 20 minutes.