Grilled Chicken Crispy Potatoes (Printable)
Tender spiced grilled chicken served with golden crispy roasted potatoes for a satisfying meal.
# 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 - 1/2 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
08 - Juice of 1/2 lemon
→ Potatoes
09 - 1.5 pounds baby Yukon Gold potatoes, halved
10 - 2 tablespoons olive oil
11 - 1 teaspoon sea salt
12 - 1/2 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.
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.
06 - Remove chicken from heat and let rest for 5 minutes before slicing.
07 - Plate grilled chicken alongside crispy roasted potatoes. Garnish with chopped parsley and lemon wedges.
# Cooking Tips:
01 -
- The potatoes develop this incredible crispy bottom while staying creamy inside almost like they have been twice cooked
- Everything happens on one baking sheet plus a quick grill stint meaning minimal cleanup maximum flavor payoff
02 -
- Pat the chicken dry with paper towels before marinating so the seasoning actually sticks instead of sliding right off
- Do not overcrowd the baking sheet with potatoes or they will steam instead of roast and you will miss out on that crispy texture
03 -
- Sprinkle a little extra sea salt over the potatoes immediately after they come out of the oven while they are still hot
- If your chicken breasts are very thick pound them to even thickness so they cook evenly without drying out