Servings: 4-6

Prep time: 15 minutes

Marinade time: Minimum 2 Maximum 12 hours

Cook time: 60 minutes

Total time: 75 minutes

Ingredients:

1 bottle of Italian Dressing

8 skin on, bone-in chicken thighs

1 bunch of carrots

1 bunch of asparagus

2 lbs. of baby potatoes

1 large size red onions cut into 1/8’s

8-10 Fresh herb leaves such as oregano, parsley, and mint

2 teaspoons of salt

Directions:

1. Rub both sides of the chicken thighs with 1/3 cup of Italian Dressing .
2. Place the chicken thighs on a tray and cover the tray with plastic wrap.
3. Keep the chicken thighs in the fridge a minimum of 2, and a maximum of 12 hours.
4. When you are ready to grill, take the chicken thighs out of the fridge and let it sit at room temperature for about 30 minutes.
5. Meanwhile place baby potatoes in a large pan, add cold water to cover by about an inch and season with 2 teaspoons of salt. Bring to a boil, lower the heat, and simmer until baby potatoes are softened – do not cook them entirely – about 4 to 8 minutes depending on their size.
6. Drain the potatoes and drizzle 2 tablespoons of Italian Dressing on them while they are still hot.
7. Drizzle 1-2 tablespoons of Italian Dressing on the rest of the vegetables which are asparagus, sliced onions, and carrots.
8. Preheat the grill to medium-high (about 400 degrees Fahrenheit) and place the chicken thighs skin-side down. Cook about 10-15 minutes.
9. Lower the grill temperature to medium-low (about 350 degrees Fahrenheit). Turn the chicken and cook another 10-15 minutes. 
10. Always use a meat thermometer to check for proper temperature of the chicken, which needs to be 165-170 degrees Fahrenheit.
11. Place the carrots, asparagus, and onions over the grill and cook each side of the vegetables about 3-5 minutes until they are softened over medium-low.
12. Place the potatoes over the grill and cook 4-7 minutes each side until they are fork tender also over medium-low.
13. Place the grilled chicken thighs and vegetables on a large serving platter, garnish with fresh herb leaves, and drizzle with 2-3 tablespoons of Italian Dressing .

Happy eating!