Grilled Chicken Crispy Potatoes (Printable)
Tender seasoned grilled chicken served alongside buttery roasted baby potatoes with rosemary 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 - In a bowl, toss halved potatoes with olive oil, salt, pepper, rosemary, and minced garlic. Spread evenly on a baking sheet, cut side down.
03 - Roast potatoes for 35–40 minutes, flipping halfway, until golden and crisp.
04 - Combine olive oil, paprika, garlic powder, oregano, salt, pepper, and lemon juice in a bowl.
05 - Add chicken breasts to marinade and coat thoroughly. Let marinate for at least 10 minutes.
06 - Preheat a grill or grill pan over medium-high heat. Grill chicken breasts for 5–6 minutes per side, or until internal temperature reaches 165°F.
07 - Rest chicken for 5 minutes, then slice.
08 - Serve grilled chicken alongside crispy roasted potatoes. Garnish with chopped parsley and lemon wedges.
# Expert Tips:
01 -
- The marinade comes together in seconds but tastes like you planned all day
- Perfectly timed so everything finishes hot and ready together
02 -
- Dont skip the rest time after grilling or youll lose all those precious juices
- Crowding the potatoes on the baking sheet is the fastest way to end up with soggy spuds
03 -
- Pat the chicken dry before marinating for better sear marks
- Use a meat thermometer instead of guessing doneness