Grilled Chicken with Roasted Potatoes

Step 1

Preheat your grill to medium-high and the oven to 425°F. Cut the 1.5 lb potatoes into 1-inch wedges.

Step 2

Toss the potato wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.

Step 3

Pat the 4 chicken legs dry and rub with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Step 4

Grill the chicken legs skin-side down for 8-10 minutes until grill marks form, then flip and grill until cooked through (internal temp 165°F), about 10 more minutes.

Step 5

In a small pan, melt the 2 tbsp butter with the 2 rosemary sprigs over low heat until fragrant, about 2 minutes.

Step 6

When the potatoes are done, toss them with half the rosemary butter. Brush the remaining butter over the grilled chicken.

Step 7

Serve the chicken with the potatoes, spooning any extra butter from the pan over the top.