Grilled Chicken with Crispy Potatoes (Printable version)
Juicy spiced grilled chicken alongside golden crispy roasted potatoes for a complete gluten-free 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 the oven to 425°F for roasting the potatoes.
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 internal temperature reaches 165°F. Rest for 5 minutes before slicing.
06 - Serve grilled chicken alongside crispy roasted potatoes. Garnish with chopped parsley and lemon wedges.
# Expert tips:
01 -
- The combination of juicy spiced chicken and potatoes that get impossibly crispy in the oven somehow tastes better than the sum of its parts
- It comes together with pantry staples and minimal effort but delivers maximum comfort every single time
02 -
- I learned the hard way that overcrowding the baking sheet leads to steamed potatoes instead of crispy ones so give them room to breathe
- Letting the chicken rest after grilling is non negotiable unless you want all that beautiful moisture to end up on your cutting board instead of in your mouth
03 -
- Preheat your baking sheet in the oven while you prep for extra crispy potato bottoms
- Pat chicken dry before applying the marinade so it actually sticks instead of sliding off