Grilled Chicken with Roasted Veggies and Crispy Potatoes
Juicy marinated grilled chicken is served alongside caramelized roasted vegetables and golden crispy potatoes. This simple yet elegant dish is perfect for a family dinner or meal prep — nourishing, satisfying, and packed with Mediterranean-inspired herbs.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings:2-3
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (or thighs for juicier meat)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt & black pepper, to taste
For the Crispy Potatoes:
3 medium potatoes, peeled and cubed
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
½ tsp dried thyme or rosemary
Salt & black pepper, to taste
For the Roasted Veggies:
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 carrot, sliced
1 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Instructions
1. Prepare the Chicken
Mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl.
Coat chicken in marinade and let rest 15 minutes (or up to 2 hours in fridge).
2. Make Crispy Potatoes
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, garlic powder, paprika, thyme, salt, and pepper.
Spread on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
3. Roast Veggies
On another tray, toss zucchini, bell pepper, onion, and carrot with olive oil, oregano, garlic powder, salt, and pepper.
Roast for 18–20 minutes at 425°F (220°C) until tender and slightly charred.
4. Grill the Chicken
Heat a grill pan or outdoor grill to medium-high.
Cook chicken 5–6 minutes per side (internal temp 165°F / 74°C).
Rest 5 minutes, then slice.
5. Assemble & Serve
Plate grilled chicken with roasted veggies and crispy potatoes.
Garnish with fresh parsley and a squeeze of lemon.
Notes & Tips
Swap potatoes with sweet potatoes for a sweeter, more nutrient-rich option.
Add a yogurt-tzatziki dip or hummus on the side for extra Mediterranean flair.
Use chicken thighs for more flavor and juiciness.
Frequently Asked Questions
Q: Can I make this meal ahead?
Yes—store chicken, potatoes, and veggies separately. Reheat in oven or air fryer for best texture.
Q: What other veggies can I use?
Broccoli, eggplant, cherry tomatoes, or asparagus work beautifully.
Q: Can I air-fry the potatoes?
Absolutely—air-fry at 400°F (200°C) for 18–20 minutes, shaking halfway.
Nutritional Information
Calories: ~520
Protein: 36g
Carbs: 46g
Fat: 20g
Fiber: 6g