Preheat the grill. Season the chicken with olive oil, salt and pepper. Place on the grill and cook for 8 minutes on each side. Preheat the oven to 400 degrees. In a food processor, puree all the ingredients together until smooth. Season with salt and pepper. Toss the potatoes with the rosemary, coating each potato completely. Place the potatoes on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 minutes or until they are golden brown. Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side. Garnish with fresh rosemary sprigs and Essence.
Recipe courtesy of Emeril Lagasse