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1
Put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Reduce the heat and simmer until a paring knife inserted into the potatoes comes out with some resistance, 8 to 10 minutes. Drain well, and when cool enough to handle, slice in half lengthwise.
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2
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.
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3
Place garlic cloves in heavy duty tin foil, drizzle with olive oil, seal, and place directly in the coals. Cook until gloves are browned and very soft, about 20-30 minutes. Remove from the grill and squeeze cloves out of the skin when cool enough to handle.
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4
Combine the garlic, vinegar, honey, oregano, and chili flakes in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Pour into a small bowl and set aside.
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5
Brush the chicken and potatoes with olive oil and season with salt and pepper. Place chicken on the grill, skin side down and grill until browned and crisp, about 6 to 7 minutes. Flip chicken and continue cooking until an instant read thermometer reads 165u00b0F in the thickest part of the breast. A few minutes before the chicken has finished, place the potatoes on the grill, cut side down, and cook until lightly golden brown, about 2 to 4 minutes. Turn over and continue grilling for a minute longer.
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6
Remove chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest for 5 minutes, garnish with oregano sprigs and serve.
