Grilled Chicken Crispy Potatoes (Printable View)
Juicy marinated grilled chicken meets golden crispy roasted potatoes for a hearty, satisfying meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 1/2 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
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - In a bowl, toss halved potatoes with olive oil, salt, pepper, rosemary, and minced garlic. Spread evenly on a baking sheet, cut side down. Roast for 35–40 minutes, flipping halfway, until golden and crisp.
03 - While potatoes roast, combine olive oil, paprika, garlic powder, oregano, salt, pepper, and lemon juice in a bowl. Add chicken breasts and coat thoroughly. Let marinate for at least 10 minutes.
04 - Preheat a grill or grill pan over medium-high heat. Grill chicken breasts for 5–6 minutes per side, or until cooked through and internal temperature reaches 165°F. Rest for 5 minutes, then slice.
05 - Serve grilled chicken alongside crispy roasted potatoes. Garnish with chopped parsley and lemon wedges.
# Expert Advice:
01 -
- The marinade comes together in seconds but tastes like you marinated it all day
- Crispy potatoes and juicy chicken hit every texture craving in one bite
02 -
- Cutting potatoes into even sized pieces means they all finish cooking at the same time
- Letting the chicken rest prevents all those tasty juices from running onto your cutting board
03 -
- Pat the chicken dry before adding the marinade so it actually sticks to the meat
- Preheat your baking sheet with the oven to jumpstart the potato crisping process