Grilled Chicken with Roasted Figs & Grapes, Charred Cauliflower and Crispy Layered Potatoes

1. Pat the chicken dry, season generously and rub with olive oil. Using the Multigrill's appropriate grill plates, sear skin-side down until golden. Finish cooking using its suitable open or oven-style configuration, following the appliance guidance, until the thickest part reaches 75°C without touching the bone.
2. Slice the cauliflower into thick steaks, keeping the core intact. Rub with olive oil, smoked paprika, salt and pepper.
3. Cook on the Multigrill until deeply charred on both sides and tender all the way through. Finish with fresh lemon juice and flaky salt.
4. Thinly slice the potatoes using a mandoline with a hand guard. Toss with melted butter, garlic, rosemary and seasoning.
5. Layer into small, compact stacks in a suitable shallow grill-safe tray. Cook using an appropriate oven-style setting until the centres are tender, then crisp the surfaces on the grill plates if needed.
6. Toss the grapes and figs with balsamic, honey and thyme, then cook separately in a grill-safe tray until softened and lightly caramelised. Spoon over the finished chicken.

Recipe Credit @Toast_With_Hope