Grilled Chicken Crispy Potatoes (Print version)
Juicy seasoned grilled chicken served alongside perfectly crispy roasted baby potatoes with herbs and garlic.
# What you 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 - ½ teaspoon salt
07 - ½ teaspoon freshly ground black pepper
08 - Juice of ½ lemon
→ Potatoes
09 - 1½ pounds baby Yukon Gold potatoes, halved
10 - 2 tablespoons olive oil
11 - 1 teaspoon sea salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon dried rosemary (or thyme)
14 - 2 cloves garlic, minced
→ Garnish
15 - Chopped fresh parsley
16 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F.
02 - Toss halved potatoes with olive oil, salt, pepper, rosemary, and minced garlic in a bowl. Spread evenly on a baking sheet, cut side down. Roast for 35–40 minutes, flipping halfway, until golden and crisp.
03 - 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 chicken stays incredibly juicy while getting those gorgeous grill marks everyone loves
- Those potatoes achieve restaurant style crispiness with almost no effort
- Everything finishes at the same time so you are not juggling multiple dishes
02 -
- Pounding the chicken to even thickness prevents dry ends and undercooked centers
- Crowding the baking sheet is the fastest way to soggy potatoes so give them space
- Letting the chicken rest for five minutes locks in all those juices you worked for
03 -
- Sprinkle a little extra smoked paprika on the chicken right before grilling for a deeper color
- Leave the potatoes undisturbed for the first 20 minutes to develop the best crust