Grilled Chicken Crispy Potatoes (Print Version)

Juicy spiced chicken with golden crispy roasted potatoes for a satisfying meal.

# Recipe Ingredients:

→ 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 for roasting the potatoes.
02 - Toss halved potatoes with olive oil, sea salt, black pepper, rosemary, and minced garlic in a bowl until evenly coated.
03 - Spread potatoes on a baking sheet cut side down. Roast for 35 to 40 minutes, flipping halfway through, until golden brown and crispy.
04 - Whisk together olive oil, smoked paprika, garlic powder, dried oregano, salt, black pepper, and lemon juice in a bowl.
05 - Coat chicken breasts thoroughly with the marinade. Let sit for at least 10 minutes to absorb flavors.
06 - Heat grill or grill pan over medium-high heat. Grill chicken for 5 to 6 minutes per side until internal temperature reaches 165°F.
07 - Let chicken rest for 5 minutes before slicing. Serve alongside roasted potatoes and garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy thanks to a quick lemon-herb marinade
  • Those roasted potatoes get impossibly crispy on the outside while staying fluffy inside
  • Everything comes together with minimal hands-on time
02 -
  • Cutting potatoes in uniform halves ensures they all finish cooking at the same time
  • Letting chicken rest after grilling is what keeps it from drying out
  • Starting potatoes cut side down creates that gorgeous golden crust everyone loves
03 -
  • Pat chicken dry before marinating so the seasonings actually stick
  • Don't move the chicken too much while grilling—let it develop those gorgeous grill marks
  • Double the roasted potato recipe because they disappear faster than you expect

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