Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

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I used xtra virgin olive oil and I think next time, I'll just use the pure olive oil. I liked the dressing, but I think I would cut the vinegar to 1 1/2 tbsp...I used red potatoes and they came delicious. Overall, it was very good!

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Tasty, tasty, tasty is all I can say! This chicken is so flavorful and so moist. Even to a son who does not like chicken at all, it was an absolute hit. I didn't use the chili flakes but I thought it was wonderful and so did everyone else. This is a chicken dish that goes so much further than just a chicken dish, I'd offer this for a gourmet dinner party or to serve at a progressive dinner. The fingerlings were perfect. Thanks for a real winner Bobby.

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I switched out the white wine vinegar for marsala and added cilantro. The whole house smells so good, this would even be good for a shrimp scampi. Thanks Bobby

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I made this chicken for the 4th of July. Super easy and great taste. It's a great looking dish, too. The roasted garlic is the secret to the great taste, don't skip this step. I made up the vinaigrette early in the day using my mini-chopper. The fingerling potatoes with this are a great touch and are wonderful drizzled with the vinaigrette. I just realized that I forgot to add the chili flakes at the end, which I love. It was great without them, and if you have kids who are averse to any spiciness, it still works without the chili flakes. I look forward to adding this little kick to the recipe next time. This recipe is going into my regular rotation!

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This was a great recipe! Easy, too. I made this with russet potatoes, as I needed to use some up. But I love fingerlings, so I plan to use those next time. As I'm writing this, I realize I forgot to stir in the red chile flakes to the vinaigrette...it was still very tasty!

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I love garlic. Bobby is awesome at garlic dishes. If you fry thin chicken strips this becomes a light and airy delicacy. Two frying pans - one for the chicken and one for the potatoes. I'd recco that you fry the garlic in olive oil before adding to the blender....if you have kids.

In any case, I love Bobby Flay's food and he always is the top Chef in my book. Thanks Bobby!

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Bobby does it again! Simple yet absolutely delicious. We used yukon golds since we had them at the house and just cut them into wedges and did them the same as the recipe suggests. All turned out great and just loved the vinaigrette!

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I made this for dinner for my family and I thought it was delicious- the vinaigrette has a great fresh summery flavor to it!

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Vinaigrette was great, but I didn't enjoy the potatoes. Might try it with red potatoes or new potatoes next time.

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It was good, and easy to make. The vinaigrette was nice, but i was expecting a little more "wow" from Bobby.