Grilled Chicken Crispy Potatoes (Printable)

Tender chicken with perfectly crispy potatoes for an easy, 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 1/2 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

# Steps:

01 - Preheat oven to 425°F for roasting potatoes.
02 - Toss halved potatoes with olive oil, salt, pepper, rosemary, and minced garlic. 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, paprika, garlic powder, oregano, salt, pepper, and lemon juice. Coat chicken breasts thoroughly and let marinate for at least 10 minutes.
05 - Preheat grill or grill pan over medium-high heat. Grill chicken 5-6 minutes per side 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 Advice:

01 -
  • The potatoes develop this incredible crust while staying creamy inside, like restaurant quality but simpler
  • Everything cooks on its own timeline so you are not juggling five pans at once
  • Leftovers make an amazing lunch the next day, cold or reheated
02 -
  • Crowding the baking sheet is the fastest way to steamy instead of crispy potatoes, give them room
  • Letting chicken rest might feel like forever but cutting it immediately releases all the moisture
03 -
  • Pound the thicker end of the chicken breast to match the thinner end for even cooking
  • Use a meat thermometer instead of cutting into the meat to check doneness

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