Grilled chicken with Provencal potatoes in a muffin tin

Ingredients:

• 1 chicken carcass (1.5 – 2 kg)
• 2 tsp. Herbes de Provence seasoning*
• 0.7 kg potatoes, unpeeled, cut into 1.5 cm cubes.
• 4 cloves garlic, 3 crushed and 1 finely grated
• 1/4 tbsp. plus 1 tbsp. l. olive oil
• Zest of 1 lemon, lemon juice to taste
• 1 tbsp coarsely chopped fresh parsley
• Special equipment: a large metal round cake pan with a hole in the center

Preparation:

1. Rub the chicken inside and out with a mixture of 1 tablespoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or overnight. Remove the chicken 30 minutes before roasting.
2. Place the potatoes in a large nonstick skillet and cover with 1.5 cm of water. Add salt until the water tastes like sea salt. Bring to a boil and reduce heat. Cook for 3–4 minutes, until almost tender, then drain.
3. Prepare grill for medium indirect heat.If you're grilling on a gas grill (with three or more burners), turn all burners on to medium-high. After about 15 minutes, turn off one of the center burners and reduce the heat to medium on the others.
   
   If you are cooking on a charcoal grillLet the briquettes burn in the chimney starter, then place them on one side of the grill. Place a drip tray on the other side to prevent ignition (for proper grilling, follow the manufacturer's instructions).
4. Place the potatoes in a cake pan and toss with 3 crushed garlic cloves, 1 tbsp olive oil, 0.5 tsp salt and a little ground black pepper.
   
   In a small bowl, combine lemon zest, remaining 1/4 cup olive oil, 1 teaspoon Provencal herbs and a grated garlic clove. Pat the chicken dry with paper towels and rub a small amount of the mixture under the skin of the breast and thighs. Rub the remaining mixture all over the chicken. Sprinkle with pepper and salt. Then thread the chicken onto the tube of the pan, resting it on the potatoes.
5. Carefully place the pan over indirect heat. The chicken should be facing the hotter side. Cover the grill and cook for about 40 minutes. Then rotate the pan so the chicken is facing the heat, and quickly stir the potatoes.
   
   Close the grill and cook for another 25–30 minutes. A thermometer inserted into the thickest part of the chicken thigh should read 165°F (75°C). Remove the chicken from the grill and let it rest for 20 minutes before slicing.
6. Using a slotted spoon, transfer the potatoes to a serving platter. Remove the garlic chunks and taste the potatoes for salt. Season with salt and pepper if needed.
7. Pour the liquid and fat remaining in the bottom of the pan into a small saucepan. Use a spoon to scoop out as much of the fat as possible, and heat the liquid slightly until lukewarm. Add the parsley and squeeze in the lemon juice. Drizzle the chicken with this liquid and serve with potatoes.
   
   Note *
   
   If using dried herbs, rub them between your palms before adding them to the other ingredients to release their aroma.
   
   Every grill is different, and you know yours best. Cooking times may vary. Keep an eye on the chicken for doneness..