Grilled Lemon-Rosemary Chicken with Red Potatoes and a Side Salad
This Grilled Lemon-Rosemary Chicken with Red Potatoes and a Side Salad is a bright and flavorful meal featuring juicy, marinated chicken and tender grilled potatoes, paired with a crisp salad dressed in a zesty lemon vinaigrette. It’s a well-rounded, refreshing dish perfect for any occasion.
Ingredients
- 4 chicken breasts
- 2 lbs red potatoes quartered
- Juice of 1 lemon reserve half for salad dressing
- Zest of 3/4 lemon reserve 1/4 for salad dressing
- 7 tablespoons olive oil reserve 3 tablespoons for salad dressing
- 3 sprigs fresh rosemary leaves minced
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 head of lettuce e.g., romaine, butter lettuce, torn into bite-size pieces
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes cucumber slices, or radishes for added texture and color
Instructions
Prepare marinade and marinate chicken and potatoes:
- In a small bowl, whisk together juice of 1/2 lemon, zest of 1/2 lemon, 4 tablespoons olive oil, minced rosemary, minced garlic, salt, and pepper.
- Divide between chicken and potatoes in separate bowls or zip-top bags, tossing to coat.
- Marinate in the refrigerator for 30 minutes to 2 hours.
Grill chicken and potatoes:
- Preheat the grill to medium-high heat.
- Grill chicken breasts 6-7 minutes on each side or until fully cooked (internal temperature of 165°F).
- Wrap potatoes in a foil packet and grill for 15-20 minutes, turning occasionally, until tender.
Prepare salad:
- In a large salad bowl, combine torn lettuce and any optional salad vegetables.
- For the vinaigrette, whisk together juice of 1/2 lemon, zest of 1/4 lemon, 3 tablespoons olive oil, salt, and pepper in a small bowl or jar.
- Drizzle the vinaigrette over the salad just before serving and toss gently to coat.
Serve:
- Allow the grilled chicken to rest for a few minutes after grilling.
- Serve the chicken and red potatoes alongside the fresh lettuce salad dressed with lemon vinaigrette.