Grill-Roasted Chicken with Crushed Fingerling Potatoes and Shallot Vinaigrette
Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken that makes for a stunning centerpiece for a leisurely lunch with good company. For a shortcut, substitute quality rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. Either way, smothering the chicken and crushed potatoes with a classic shallot vinaigrette means every plate will be wiped clean.
Chicken can be seasoned and refrigerated up to 2 days ahead. Potatoes can be cooked, cooled, and refrigerated up to 2 days; let come to room temperature before serving. Dressing can be made up to 1 day ahead; whisk before serving. If grilling chicken ahead of time, carve and top with dressing just before serving.
Graceful, substantial red: 2018 Piedrasassi PS Santa Barbara County Syrah.