Grilled Chicken with Crispy Roasted Potatoes (Print Version)
Tender grilled chicken with crispy roasted potatoes for a satisfying meal
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
08 - Juice of 1/2 lemon
→ Potatoes
09 - 1.5 pounds baby Yukon Gold potatoes, halved
10 - 2 tablespoons olive oil
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon dried rosemary or thyme
14 - 2 cloves garlic, minced
→ Garnish
15 - Chopped fresh parsley
16 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F for roasting the potatoes.
02 - Toss halved potatoes with olive oil, salt, pepper, rosemary, and minced garlic in a bowl. Arrange cut side down on a baking sheet. Roast for 35-40 minutes, flipping halfway through, until golden and crispy.
03 - Whisk together olive oil, smoked paprika, garlic powder, oregano, salt, pepper, and lemon juice. Coat chicken breasts thoroughly with marinade and let sit for at least 10 minutes.
04 - Preheat grill or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
05 - Plate sliced grilled chicken alongside roasted potatoes. Garnish with fresh chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The contrast between juicy charred chicken and potatoes with caramelized edges is honestly addictive
- Everything happens simultaneously so youre not stuck at the stove while guests wait
02 -
- Crowding the baking sheet is the fastest way to soggy potatoes, so give them room to breathe
- Letting chicken rest after grilling is not optional unless you want dry meat and sad guests
03 -
- Pat the chicken really dry before marinading or the seasonings will slide right off
- Dont flip those potatoes more than once or they will never get properly crisp