why make this recipe
This meal is simple, tasty, and quick. The chicken grills fast and the baby potatoes roast with little work. A cool herbed sour cream adds fresh flavor. You can make it on a weeknight or for guests. Try it with a warm bowl of creamy roasted tomato soup for a full, cozy meal.
introduction
This recipe pairs juicy grilled chicken with crisp, roasted baby potatoes. The herbed sour cream brings a bright, creamy finish. You need few ingredients and little prep. It works on a grill or a hot pan. Leftovers reheat well and taste good the next day.
how to make Grilled Chicken with Roasted Baby Potatoes & Herbed Sour Cream
- Preheat the oven and roast the potatoes until golden and tender.
- Marinate the chicken briefly with oil, lemon, garlic, herbs, salt, and pepper.
- Grill or pan-sear the chicken until it has a nice char and is cooked through.
- Mix sour cream with chopped herbs, lemon, salt, and pepper.
- Slice the chicken, plate with potatoes, and add a dollop of herbed sour cream.
For another simple side idea, try these balsamic roasted mushrooms to add more veg to the plate.
Ingredients :
- 2 boneless chicken breasts
- 1 tbsp olive oil (for chicken)
- 1 tsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried thyme or rosemary
- Salt & black pepper to taste
- 400 g (14 oz) baby potatoes, halved
- 1 tbsp olive oil (for potatoes)
- Salt & pepper (for potatoes)
- Chopped fresh parsley (for garnish)
- 3 tbsp sour cream or Greek yogurt
- 1 tbsp chopped chives or parsley (for herbed cream)
- Salt, pepper, and a squeeze of lemon (for herbed cream)
Directions :
- Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- Marinate the chicken with olive oil, garlic, lemon juice, herbs, salt, and pepper for 10 minutes.
- Grill or pan-sear the chicken for 6-7 minutes per side until cooked through and nicely charred.
- Mix the herbed cream: Stir sour cream with chopped herbs, lemon, salt, and pepper.
- Assemble the dish: Slice the chicken, plate it with roasted potatoes, and top with a dollop of herbed cream. Garnish with extra herbs and black pepper.
how to serve Grilled Chicken with Roasted Baby Potatoes & Herbed Sour Cream
Slice the chicken and arrange it next to the roasted potatoes. Add a generous spoon of herbed sour cream on the side or on top. Sprinkle chopped parsley and fresh black pepper. Serve with a light salad or a warm pasta like creamy rotisserie chicken broccoli pasta for a heartier meal.
how to store Grilled Chicken with Roasted Baby Potatoes & Herbed Sour Cream
- Cool all parts to room temperature.
- Store chicken and potatoes in an airtight container in the fridge for up to 3 days.
- Store herbed sour cream in a separate small container for up to 3 days.
- Reheat chicken and potatoes gently in the oven or a pan. Add a fresh spoon of herbed cream after warming.
tips to make Grilled Chicken with Roasted Baby Potatoes & Herbed Sour Cream
- Pat the chicken dry before marinating. This helps a good sear.
- Use a hot pan or grill for nice char marks.
- Cut potatoes evenly so they roast at the same rate.
- Taste and adjust salt in the herbed cream last.
- Let chicken rest 5 minutes after cooking so juices stay inside.
variation (if any)
- Use Greek yogurt instead of sour cream for a tangier sauce.
- Swap thyme for rosemary or fresh oregano.
- Add garlic powder or smoked paprika to the potato mix for extra flavor.
- Roast carrots or Brussels sprouts with the potatoes for more veg.
FAQs
Q: Can I use bone-in chicken?
A: Yes. Cook time will be longer. Use a meat thermometer; cook until 75°C (165°F) internal.
Q: Can I make this without a grill?
A: Yes. Pan-sear the chicken in a hot skillet or finish in the oven on high broil for a few minutes.
Q: Can I prepare parts ahead?
A: Yes. Roast potatoes and make the herbed cream a day ahead. Reheat potatoes and cook chicken when ready.
Q: Is there a good dairy-free option?
A: Use a dairy-free yogurt or a blended avocado sauce instead of sour cream.
Q: How do I know the chicken is done?
A: Cut into the thickest part. There should be no pink and juices run clear. A thermometer reading of 75°C (165°F) is safe.
Conclusion
This simple and fresh meal is easy to make and feeds the family well. For another chicken idea with a creamy, herby twist, see Baked Yogurt and Herb Chicken Breasts – Lillie Eats and Tells.
Grilled Chicken with Roasted Baby Potatoes & Herbed Sour Cream
Ingredients
Method
- Preheat oven to 200°C (400°F).
- Toss halved potatoes with olive oil, salt, and pepper and spread on a baking sheet.
- Roast for 25-30 minutes until golden.
- Marinate the chicken with olive oil, garlic, lemon juice, herbs, salt, and pepper for 10 minutes.
- Grill or pan-sear the chicken for 6-7 minutes per side until cooked through and nicely charred.
- Mix sour cream with chopped herbs, lemon, salt, and pepper to make the herbed cream.
- Slice the chicken, plate it with roasted potatoes, and top with a dollop of herbed cream.
- Garnish with extra herbs and freshly cracked black pepper.