Herb-Crusted Grilled Chicken with Rosemary Roasted Potatoes
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time than you actually did. The herb crust keeps the chicken incredibly juicy while it cooks, and roasting everything together means minimal cleanup. I love using fresh rosemary here since it's packed with antioxidants and adds such wonderful flavor without any extra salt. The whole meal feels special enough for company but honestly requires just basic grilling skills and one sheet pan, making it perfect for busy nights when you want something wholesome and delicious.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- ¾ kgbaby potatoes(halved)
- 4 tablespoonsolive oil
- 4fresh rosemary sprigs
- 1 tablespoonfresh thyme leaves(dried or fresh)
- 5garlic cloves(minced)
- 1lemon(zested and halved)
- 2 tablespoonsdijon mustard
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika
- 1red onion(cut into wedges)
Detail level
Instructions
- 1
Pat chicken breasts dry with paper towels and season both sides with salt, pepper, and paprika. In a small bowl, mix Dijon mustard, minced garlic, lemon zest, and thyme to create a paste. Rub this mixture evenly over all chicken breasts.
Tip: Patting the chicken dry helps it brown better on the grill.
- 2
Toss halved potatoes and red onion wedges in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Spread them on a grill-safe skillet or grill basket.
Tip: Use a grill basket or cast iron skillet to prevent potatoes from falling through the grates.
- 3
Preheat your grill to medium-high heat (about 400°F). Place the potato skillet on the grill and cook for 15 minutes, stirring occasionally.
Tip: Starting potatoes early ensures they cook through at the same time as the chicken.
- 4
After potatoes have cooked for 15 minutes, arrange herb-crusted chicken breasts on the grill grates. Brush with remaining 2 tablespoons of olive oil.
Tip: Leave chicken undisturbed for 6-7 minutes to develop a nice golden crust before flipping.
- 5
Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Tip: Use a meat thermometer for perfectly cooked chicken every time.
- 6
During the last 3 minutes of cooking, place fresh rosemary sprigs directly on the grill and squeeze lemon juice over the potatoes and chicken.
Tip: The rosemary will char slightly and infuse the dish with wonderful smoky herb flavor.
- 7
Transfer chicken to a cutting board and let rest for 5 minutes. Toss potatoes with any pan juices and transfer to a serving platter.
Tip: Resting the chicken allows juices to redistribute, keeping it moist and tender.
- 8
Plate the chicken alongside the roasted potatoes and onions. Drizzle with any remaining pan juices and serve with fresh lemon wedges on the side.
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