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The Weeknight Grilled Chicken

FoodOnur Ozer

The Weeknight Grilled Chicken

Crowd pleaser for the lazy and the practical

This is the one grilled chicken recipe you’ll ever need. The key to success with this dish is a super hot cast-iron pan and lots of olive oil.


  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp dried oregano or rosemary
  • 1 tsp salt
  • 1 tsp pepper
  • 2 carrots, cut into chunks
  • 1 fennel, small, sliced
  • 2 chicken legs
  • 3 tbsp olive oil, extra-virgin


  1. Mix all the spices and massage the chicken. Let the chicken rest uncovered in the fridge anywhere from 1 hour to 1 day.
  2. Preheat your oven to 200c together with the cast-iron pan.
  3. In another bowl, mix all vegetables with a bit of olive oil, salt and pepper.
  4. Place your chicken in the middle of the pan, skin side down and vegetables on the side. Drizzle generously with the rest of the olive oil.
  5. Cook about 40 minutes, until the chicken is crispy yet juicy, and the vegetables are cooked yet tender.

Tips & Tricks

  • You can use an entire chicken, which will be just as tasty but everything from resting to cooking will take slightly longer.
  • Feel free to experiment with spices. Curry powder and crushed coriander seeds give a bit more asian flavour. Sichuan peppers and cayenne give it a nice little kick.
  • Raclette potatoes work exceptionally well with this dish. Quarter them for a chunky bite or use a mandoline slicer for that homemade potato chip vibe.
  • Leftover (if any) chicken makes a superb sandwich the next day. Serve in it a sandwich bread with Japanese mayo, sliced San Marzano tomatoes and a bit of lettuce. Heaven.