Seriously Simple: Celebrate a socially distant Father’s Day
4. Add the juices from the roasting pan to the marinade in the saucepan. Place saucepan over medium-high heat and boil for about 7 to 10 minutes or until marinade is reduced to a glaze.
5. Just before serving, prepare a barbecue for medium-high heat for grilling. Place the chicken on the barbecue and grill, basting with the sauce, for about 10 to 15 minutes, turning once, or until the skin is very crisp and brown. Serve with the remaining glaze on the side.
Advance Preparation: The chicken can be prepared up to 6 hours ahead through Step 3, covered and refrigerated. Remove chicken from the refrigerator half an hour before grilling. The sauce may be refrigerated and then reheated just before grilling.
Potato Salad with Sun-Dried Tomato Caper Vinaigrette
Serves 6 to 8
3 pounds small potatoes (2-3 inches) such as creamers or fingerlings, unpeeled
2 tablespoons chopped parsley, for the garnish
For the vinaigrette:
1/4 cup white balsamic vinegar
1 teaspoon balsamic vinegar
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