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Rosemary-Lemon Grilled Chicken Cutlets and Red-Skinned Potato Wedges
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| 1/4 cup | olive oil plus additional for brushing. |
| 3 tablespoons | fresh lemon juice. |
| 2 teaspoons | minced fresh rosemary. |
| 2 | garlic cloves, pressed. |
•1&1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2" wedges.
•1&1/2 pounds 1/3" thick chicken cutlets.
Wisk 1/4 cup olive oil, lemon juice, rosemary, and garlic in a small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place chicken in another medium bowl; add 2 tablespoons dressing. Let potatoes and chicken marinate at room temperature 15 to 30 minutes, turning occasionally.
Prepare grill for medium-high heat. Brush grill rack with oil. Place potatoes and chicken cutlets on separate baking sheets; sprinkle with salt and pepper.
Grill potatoes and chicken until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for chicken.
Divide chicken and potatoes among 4 plates. Drizzle with remaining dressing.
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