Ultimate Grilled Chicken with Creamy Herb Sauce, Potatoes & Roasted Cherry Tomatoes
This dish combines perfectly grilled chicken with a velvety herb sauce made from yogurt, garlic, lemon, and fresh herbs. Served alongside crispy roasted potatoes and caramelized cherry tomatoes, it’s a balanced, flavorful meal that’s both comforting and elegant — ideal for family dinners or date nights.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon paprika
Salt and black pepper, to taste
For the Creamy Herb Sauce:
¾ cup Greek yogurt
2 tablespoons mayonnaise
2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh chives or green onion, chopped
Salt and pepper, to taste
For the Potatoes & Tomatoes:
500g (1 lb) baby potatoes, halved
1½ cups cherry tomatoes
2 tablespoons olive oil
1 teaspoon dried thyme or rosemary
Salt and pepper, to taste
Instructions
1. Prepare the Chicken Marinade:
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and coat well. Let marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Roast the Potatoes:
Preheat oven to 400°F (200°C).
Toss baby potatoes with olive oil, thyme (or rosemary), salt, and pepper.
Spread on a baking sheet and roast for 20 minutes.
Add cherry tomatoes to the same tray, drizzle with a little oil, and roast for another 10–15 minutes — until potatoes are golden and tomatoes are soft and slightly blistered.
3. Grill the Chicken:
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side, until golden and cooked through (internal temp 165°F / 74°C).
Rest for 5 minutes before slicing.
4. Make the Creamy Herb Sauce:
In a small bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, herbs, salt, and pepper.
Taste and adjust seasoning — add more lemon juice for brightness or more dill for freshness.
5. Assemble and Serve:
Plate the roasted potatoes and cherry tomatoes.
Slice the grilled chicken and place on top.
Generously drizzle with the creamy herb sauce.
Garnish with extra herbs and a squeeze of lemon.
Notes & Tips
For extra flavor, grill the chicken with lemon slices on the pan.
Substitute chicken with salmon or shrimp for a lighter seafood variation.
The herb sauce doubles beautifully as a dip or salad dressing.
For a smoky twist, add a touch of smoked paprika or harissa to the marinade.
Serving Suggestions
Serve with:
Greek salad or cucumber-tomato feta salad
Garlic pita bread or herb rice
A chilled mint lemonade or white wine spritzer
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes — marinate the chicken and prep the sauce a day before. Grill and assemble just before serving.
Q: Can I use dried herbs instead of fresh?
Absolutely! Use 1 teaspoon dried for every tablespoon fresh.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently and add extra sauce before serving.
Nutritional Information
Calories: ~420 kcal
Protein: 38g
Carbohydrates: 25g
Fat: 18g
Fiber: 3g
Calcium: 12% DV