Grilled Chicken with Crispy Roasted Potatoes (Print Version)

Tender grilled chicken with golden crispy potatoes, perfectly seasoned and ready in just one hour.

# 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 - 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

# Steps:

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.
03 - Roast potatoes for 35–40 minutes, flipping halfway through, until golden and crisp.
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 cooked through and internal temperature reaches 165°F. Rest for 5 minutes, then slice.
06 - Serve grilled chicken alongside crispy roasted potatoes. Garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -
  • The potatoes develop restaurant-style crispy bottoms that people will fight over
  • Everything comes together with minimal hands-on time for maximum payoff
  • The simple marinade transforms ordinary chicken into something memorable
02 -
  • Crowding the baking sheet will steam the potatoes instead of roasting them, so give them room to breathe
  • Letting the chicken rest after grilling is essential or all those delicious juices will run out onto the cutting board
  • The baked potatoes become even crispier if you do not flip them too early
03 -
  • Pat the chicken dry before adding the marinade so the seasonings really cling
  • Preheat the baking sheet while the oven heats up for extra crispy potato bottoms

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