Grilled Rosemary Chicken and Mushrooms
Serving Size / Yield
- 1 whole chicken, bone in and skin on, cut into pieces
- 1 lb. white button mushrooms
- 1/3 C. oil
- 2/3 C. vegetable broth
- 1/4 C. fresh rosemary, minced, divided
- 1 tsp. pepper
- 4 (6 in.) sprigs rosemary with woody stems
- 2 lb. assorted summer vegetables, cut into pieces
Place the chicken pieces and mushrooms into two separate gallon resealable bags. In a bowl, whisk together the oil, broth, rosemary, and pepper. Pour half of the mixture into each bag. Seal the bags and turn several times to coat the contents. Allow the chicken to marinate in the fridge for at least 20 minutes. Allow the chicken to return to room temperature after marinating.
Heat the grill. When grill is hot, place the chicken on the grill, skin side down and turn when the skin turns brown. Grill the chicken until crispy on the outside and the juices run clear, about 20 to 35 minutes. Remove from the grill and cover.
Thread the mushrooms onto the rosemary sprigs and the other vegetables onto skewers. Brush them lightly with oil. Grill the vegetables until they are soft, about 10 minutes for firmer vegetables and 6 minutes for softer ones.