Grilled Chicken Spiedini  

   In a large baking dish, mix marinade ingredients. Cut each piece of chicken in half length-wise. Thread each chicken piece length-wise onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in a baking dish with marinade and place in the refrigerator, covered, for at least three hours, turning periodically. Turn on grill and set at medium-high heat. Place chicken skewers on the grill, turning as needed, and cook until internal temperature reaches 165 degrees F. Transfer the skewers onto a large platter, garnish with rosemary sprigs, lemon halves, and any remaining cherry tomatoes. Serve with roasted potatoes (recipe follows). Serves 4.

Roasted Potatoes 1-1/2 lbs. baking potatoes 4 Tbsp. extra-virgin olive oil 8 chopped garlic cloves 2 Tbsp. chopped fresh rosemary 1/2 tsp. salt (or more to taste) 1/4 tsp. pepper (or more to taste)

   Preheat oven to 450 degrees F. Wash, dry, and cut unpeeled potatoes into 1-inch chunks. In a large bowl, combine olive oil, garlic, rosemary, salt, and pepper. Toss potatoes in bowl and coat with mixture. Transfer onto a baking sheet, forming a single layer. Place sheet on center rack in oven and bake for 25–35 minutes or until golden and tender. Serve immediately.