Epic Grilled Chicken with Roasted Potatoes, Cherry Tomatoes & Herb Yogurt Sauce
This dish combines tender lemon-herb grilled chicken with golden roasted potatoes and juicy cherry tomatoes, all finished with a drizzle of creamy herb yogurt sauce. It’s Mediterranean comfort food at its freshest — light yet satisfying, perfect for lunch or dinner.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Grilled Chicken:
500g boneless chicken breasts or thighs
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt and black pepper to taste
For the Roasted Potatoes & Cherry Tomatoes:
400g baby potatoes, halved
1½ cups cherry tomatoes
2 tbsp olive oil
1 tsp dried thyme or rosemary
Salt & pepper to taste
For the Herb Yogurt Sauce:
1 cup Greek yogurt
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill or parsley, chopped
1 tbsp fresh mint
Salt and pepper to taste
For Garnish:
Fresh parsley or mint leaves
Extra lemon wedges
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, paprika, salt, and pepper.
Add the chicken, coat well, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
Step 2: Roast the Potatoes & Tomatoes
Preheat oven to 200°C (400°F).
On a baking tray, toss potatoes with olive oil, thyme/rosemary, salt, and pepper.
Roast for 20 minutes, then add cherry tomatoes to the tray.
Continue roasting for another 10–15 minutes, until potatoes are golden and tomatoes are soft and slightly blistered.
Step 3: Grill the Chicken
Heat a grill pan or outdoor grill to medium-high heat.
Grill chicken for 6–8 minutes per side until nicely charred and cooked through (internal temperature 75°C / 165°F).
Let rest for 5 minutes, then slice.
Step 4: Make the Herb Yogurt Sauce
In a bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, herbs, salt, and pepper.
Mix until smooth and creamy. Chill until serving.
Step 5: Assemble & Serve
On a plate, arrange roasted potatoes and cherry tomatoes.
Top with grilled chicken slices.
Drizzle generously with herb yogurt sauce.
Garnish with fresh herbs and serve with a lemon wedge.
Notes & Tips
For extra flavor, toss potatoes with a bit of grated parmesan before roasting.
Add grilled zucchini or bell peppers for a veggie boost.
The yogurt sauce doubles beautifully as a dip for potatoes or pita bread.
Marinate chicken overnight for maximum flavor.
Serving Ideas
Serve with a side of Greek salad or warm pita bread.
Makes an excellent meal prep option — store components separately for up to 3 days.
Nutritional Information
Calories: 540 kcal
Protein: 45g
Fat: 22g
Carbohydrates: 38g
Fiber: 4g