Herb Grilled Chicken with Roasted Potatoes, Mixed Vegetables & Garlic Herb Yogurt Sauce
🛒 Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp onion powder
- Salt and black pepper to taste
For the Roasted Potatoes
- 4 medium potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried parsley
- Salt and pepper
For the Mixed Vegetables
- 1 cup corn
- 1 cup peas
- 1 cup diced carrots
- 1 tbsp butter
- Salt and pepper
For the Garlic Herb Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- Salt and black pepper to taste
👨🍳 Instructions
1. Marinate the Chicken
Mix olive oil, garlic powder, paprika, Italian seasoning, onion powder, salt, and pepper. Coat the chicken well and let it marinate for at least 30 minutes.
2. Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss potato wedges with olive oil, garlic powder, parsley, salt, and pepper. Bake for 35–40 minutes, turning halfway, until golden and crispy.
3. Cook the Chicken
Heat a skillet or grill pan over medium-high heat. Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before serving.
4. Prepare the Vegetables
Cook the carrots until tender, then add peas and corn. Stir in butter, season with salt and pepper, and cook for another 3–4 minutes.
5. Make the Sauce
Combine Greek yogurt, garlic, dill, parsley, lemon juice, salt, and pepper. Refrigerate for 10 minutes for the best flavor.
🍽️ To Serve
Arrange the grilled chicken, crispy potato wedges, and buttered mixed vegetables on a plate. Serve with a generous bowl of the garlic herb yogurt sauce for dipping or drizzling.
⏱️ Time
- Prep: 15 minutes
- Marinate: 30 minutes
- Cook: 40 minutes
- Total: About 1 hour 25 minutes
Serves: 2–4 people.