Grilled Chicken with Crispy Potatoes (Printable)
Juicy grilled chicken with golden crispy roasted potatoes ready in one hour.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (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
# How-To Steps:
01 - Preheat the oven to 425°F for roasting the potatoes.
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 through, until golden and crispy.
04 - 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.
05 - 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.
06 - Remove chicken from heat and let rest for 5 minutes before slicing to retain juices.
07 - Serve grilled chicken alongside crispy roasted potatoes. Garnish with chopped fresh parsley and lemon wedges.
# Expert Advice:
01 -
- The chicken stays incredibly juicy while developing those gorgeous grill marks everyone loves
- Roasted potatoes get impossibly crispy on the outside and fluffy inside
02 -
- Dont skip resting the chicken or youll lose all those juices onto your cutting board
- Crowding the baking sheet makes potatoes steam instead of crisp—give them room
03 -
- Pat the chicken dry before adding the marinade for better searing
- Use room temperature chicken for more even cooking