Herb-Crusted Grilled Chicken with Rosemary Roasted Potatoes

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.