Wednesday, March 26, 2008

Herb Crusted Barbeque Chicken with purple carrots and fingerling potatoes

Chicken (bone-in, skin-on) was rubbed (under and on top of the skin) with a combo of fresh rosemary and thyme, garlic, paprika, salt and pepper. Fingerling potatoes and purple carrots were dressed simply with olive oil, kosher salt and pepper. Everything done on the grill (yay, spring!). I should have taken a photo. oops.

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