Grilled Lemon Herb Chicken with Garlic Roasted Potatoes and Green Salad

Name: Grilled Lemon Herb Chicken with Garlic Roasted Potatoes and Green Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 pound chicken thigh (boneless, skinless); 0.25 cup olive oil; 1 lemon (large, juiced); 2 tablespoon fresh parsley (chopped); 1 tablespoon fresh oregano (chopped); 5 clove garlic (minced); 1.75 teaspoon salt; 0.875 teaspoon black pepper; 2 pound Yukon gold potato (scrubbed and cut into 1-inch cubes); 4 tablespoon olive oil; 0.5 teaspoon dried rosemary; 6 cup mixed greens; 0.5 cup cherry tomatoes (halved); 0.25 red onion (medium, thinly sliced); 1 tablespoon red wine vinegar

Succulent lemon and herb marinated chicken, grilled to perfection, served alongside crispy garlic roasted potatoes and a light, refreshing green salad.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.12/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless)
0.25 cup olive oil
1 lemon (large, juiced)
2 tablespoon fresh parsley (chopped)
1 tablespoon fresh oregano (chopped)
5 clove garlic (minced)
1.75 teaspoon salt
0.875 teaspoon black pepper
2 pound Yukon gold potato (scrubbed and cut into 1-inch cubes)
4 tablespoon olive oil
0.5 teaspoon dried rosemary
6 cup mixed greens
0.5 cup cherry tomatoes (halved)
0.25 red onion (medium, thinly sliced)
1 tablespoon red wine vinegar

Instructions

In a large bowl, whisk together 1/4 cup olive oil, lemon juice, fresh parsley, fresh oregano, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken thighs, tossing to coat. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
Preheat oven to 400 degrees F (200 degrees C). On a separate baking sheet, toss cubed Yukon gold potatoes with 2 tablespoons olive oil, 3 cloves minced garlic, dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway.
Preheat grill to medium-high heat. Grill marinated chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165 degrees F (74 degrees C). Rest chicken for 5 minutes before slicing.
While chicken and potatoes cook, prepare the salad: In a large bowl, combine mixed greens, cherry tomatoes, and red onion. In a small bowl, whisk together 2 tablespoons olive oil, red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour dressing over salad and toss to coat.
Serve grilled chicken and roasted potatoes with the green salad.

Notes

Marinating the chicken for a longer period (up to 4 hours) will enhance its flavor and tenderness. The roasted potatoes can also be prepared ahead of time and reheated.

Nutrition (per serving)

Calories: 485
Protein: 37.8 g
Carbohydrates: 38.3 g
Fat: 20.8 g
Fiber: 5.4 g
Sodium: 730 mg
Saturated Fat: 4.1 g
Sugar: 3.7 g
Cholesterol: 125 mg