Grilled Chicken with Crispy Roasted Potatoes (Printable)

Tender grilled chicken with crispy roasted potatoes, seasoned with herbs and spices for a flavorful meal.

# What You 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 Make It:

01 - Preheat oven to 425°F for roasting potatoes.
02 - Toss halved potatoes with olive oil, salt, pepper, rosemary, and minced garlic in a bowl. Spread evenly on baking sheet cut side down.
03 - Roast potatoes for 35–40 minutes, flipping halfway through, until golden and crispy.
04 - Combine olive oil, smoked 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 grill or grill pan over medium-high heat. Grill chicken 5–6 minutes per side until internal temperature reaches 165°F.
07 - Transfer chicken to cutting board and rest for 5 minutes, then slice.
08 - Arrange grilled chicken alongside roasted potatoes. Garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -
  • The chicken stays juicy while getting those gorgeous grill marks everyone loves
  • Roasted potatoes with rosemary might be the most perfect side dish ever invented
02 -
  • Cut side down on the potatoes is non negotiable for that restaurant style crust
  • Letting chicken rest after grilling makes the difference between juicy and dry
03 -
  • Pat the chicken dry before marinating for better sear marks
  • Use a meat thermometer and stop guessing when things are done

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