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1
For the roasted garlic-oregano vinaigrette:
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2
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth.
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3
With the motor running, slowly add the oil and process until emulsified.
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4
Stir in the red chile flakes.
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5
For the grilled chicken and potatoes:
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6
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt.
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7
Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance.
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8
Do not cook the potatoes all the way through because they will continue cooking on the grill.
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9
Drain well and when cool enough to handle, slice in half lengthwise.
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10
Heat the grill to medium.
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11
Brush the chicken and potatoes with oil and season with salt and pepper.
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12
Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes.
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13
Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes.
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14
A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes.
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15
Turn over and continue grilling about a minute longer.
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16
Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette.
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17
Let rest 5 minutes before serving.
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18
Garnish with oregano sprigs and parsley sprigs.
