The footprint for this recipe is super flexible—basically it’s grilled chicken with your favorite garden fresh veggies. Browse farmers markets for spring ramps (wild leeks), heirloom tomatoes, or other kinds of local cheeses to inspire this celebration of foods grown or produced close to home. Boneless chicken breasts are featured here, but feel free to substitute chicken drumsticks, boneless thighs, or cut up a whole bird so that you have both white and dark meat. The bone-in or dark meat chicken will take a little longer on the grill, but the veggies will wait.
- Heat grill to medium-high heat. Lightly brush chicken with 1 tablespoon oil. Grill 8 to 10 minutes or until no longer pink. Cook to internal temp of 165°F. Remove from grill, cut in half crosswise.
- Meanwhile, heat oven to 425°F, adjusting the oven racks so that you can get two rimmed baking sheets inside. Arrange vegetables on two parchment-lined baking sheets (don’t overcrowd them). Drizzle vegetables with remaining 2 tablespoons oil and season with salt and pepper.
- Roast vegetables, stirring a few times, for 20 to 25 minutes or until tender.
- Arrange grilled chicken, roasted vegetables, cheese, and olives on a large platter. Whisk all the vinaigrette ingredients together and spoon over chicken and vegetables. Garnish platter with lemon wedges.