Grilled Chicken with Roasted Potatoes
This dish combines juicy, herb-marinated grilled chicken with golden, crispy roasted potatoes tossed in garlic, lemon, and Mediterranean herbs. It’s a comforting yet balanced meal that’s packed with flavor and nutrients — perfect with a side salad or yogurt sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 3–4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For the Roasted Potatoes
3 cups baby potatoes, halved
2 tbsp olive oil
1 clove garlic, minced
1 tsp dried rosemary or thyme
½ tsp paprika
Salt & pepper, to taste
Optional for Serving
Lemon wedges
Fresh parsley, chopped
Greek yogurt or tzatziki sauce for dipping
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and toss to coat evenly.
Let marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
2. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic, rosemary, paprika, salt, and pepper.
Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
3. Grill the Chicken
While the potatoes roast, heat a grill pan (or outdoor grill) over medium-high heat.
Grill chicken for 5–6 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
Let rest for a few minutes before slicing.
4. Assemble and Serve
Serve grilled chicken alongside roasted potatoes.
Drizzle with a squeeze of lemon juice and sprinkle with chopped parsley.
Add a dollop of Greek yogurt or tzatziki for a Mediterranean touch.
Notes & Tips
Add veggies: Roast bell peppers, zucchini, or cherry tomatoes with the potatoes for a full one-pan meal.
Oven alternative: You can bake chicken on a sheet pan alongside potatoes — just add it halfway through the roasting time.
Marinade upgrade: Add a spoonful of Dijon mustard or a sprinkle of chili flakes for extra flavor.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of breasts?
Yes — thighs stay juicy and are great for grilling or oven-roasting.
Q2: What kind of potatoes work best?
Baby Yukon gold or red potatoes — they roast beautifully and get crispy outside, soft inside.
Q3: Can I make it ahead?
Yes — store cooked chicken and potatoes separately in the fridge for up to 3 days. Reheat in the oven or air fryer.
Nutritional Information
Calories: ~460 kcal
Protein: 36 g
Carbohydrates: 32 g
Fat: 20 g
Fiber: 4 g
Sugar: 2 g