Grilled Garlic Chicken Breast

Fred Halpert’s guests will often be served this meal from the grill.

1/2 cup olive oil

4 medium zucchini, cut in half

4 yellow squash, cut in half

2 red onions, peeled, cut in 1/2-inch slices

3 large Russet potatoes, cut into 1/2-inch slices

salt and pepper to taste

3 garlic cloves, peeled

eight 7 to 9-ounce chicken breast, halves with skin

1 bunch rosemary

Pour olive oil on a sheet pan. Rub vegetables in oil; season with salt and pepper. Sliver garlic and place under skin of each chicken breast, along with a small sprig of rosemary. Roll chicken in oil and season with salt and pepper.

Place the chicken breast in the center of a grill over medium-high flame. Place the vegetables on outer area of grill. Turn zucchini and squash after 3 to 4 minutes, cook 3 to 4 minutes more; cook potatoes and onions, 5 to 6 minutes on each side. Grill chicken about 5 minutes per side.

Place chicken breast on a serving platter, surrounded by vegetables. Finish chicken with a dash of olive oil if desired.

Serves 8.