There is a special kind of meal that manages to be both incredibly delicious and wonderfully healthy. This recipe for Grilled Garlic Herb Chicken with Roasted Potatoes and Burst Tomatoes is the epitome of that feeling. It’s a beautifully balanced plate, bringing together a juicy, herb-marinated chicken, crispy, savory roasted potatoes, and sweet, tender cherry tomatoes. With a zesty, creamy dipping sauce to tie it all together, this is a complete meal that feels light and fresh, yet is hearty and satisfying enough for a perfect dinner.

---

Why I love This Recipe

I’m a huge fan of recipes that feel like a culinary victory, and this one has quickly become a go-to in my kitchen. What I love most is that it’s a complete meal all on one plate, with a perfect balance of flavors and textures. The smoky, charred chicken from the grill is a fantastic contrast to the crispy potatoes and the sweet burst of the cherry tomatoes. The creamy dipping sauce is a game-changer, adding a zesty and cool element that elevates the entire dish. The best part? Each component is incredibly simple to prepare, yet the final result is a beautiful and impressive meal that you can feel great about eating.

---

Ingredients

For the Chicken:

• 2 chicken breasts (about 6-8 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp dried herbs (such as Italian seasoning)
• 1/2 tsp salt and black pepper

For the Vegetables:

• 1 lb baby potatoes, halved
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

For the Creamy Sauce:

• 1/2 cup Greek yogurt or sour cream
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp fresh herbs (such as dill or chives)

---

Swaps and Notes

• Chicken: Chicken breasts are a great choice for this recipe as they cook quickly and stay tender. You can also use chicken tenderloins or bone-in, skin-on chicken thighs, but be sure to adjust the cooking time as needed.
• Herbs: The dried herbs and garlic powder provide a classic, savory flavor for the chicken. You can also use fresh herbs like rosemary or thyme for an even fresher taste.
• Vegetables: This recipe is very flexible. The user’s notes mention adding grilled zucchini or carrots, which would be a great addition. You can also use other vegetables like bell peppers or asparagus.
• Sauce: The creamy sauce is a fantastic addition that ties all the flavors together. Greek yogurt provides a great protein boost, but sour cream is equally delicious. You can also add some fresh chopped chives or parsley to the sauce.
• Sweet Touch: The user’s notes mention drizzling honey on the tomatoes for a sweet touch, which is a fantastic idea. It would add a wonderful sweetness that balances the savory flavors.

---

List of Steps for the Recipe

1. Prep and Season the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, mix together the olive oil, garlic powder, paprika, dried herbs, salt, and pepper. Rub the seasoning mixture all over the chicken breasts. Let them marinate for at least 15 minutes, or up to an hour in the refrigerator.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). In a separate bowl, toss the halved baby potatoes and cherry tomatoes with olive oil and a pinch of salt and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25−30 minutes, or until the potatoes are tender and the tomatoes have just started to burst.
3. Make the Creamy Sauce: While the vegetables are roasting, prepare the sauce. In a small bowl, whisk together the Greek yogurt or sour cream, minced garlic, lemon juice, and a pinch of salt. Stir in the fresh herbs.
4. Grill the Chicken: While the vegetables are finishing, heat a grill pan or an outdoor grill over medium-high heat. Cook the marinated chicken breasts for 5−7 minutes per side, or until they are cooked through and have a nice char. The internal temperature of the chicken should reach 165°F (74°C).
5. Plate and Serve: Arrange the grilled chicken on a plate. Serve the roasted potatoes and burst tomatoes alongside it. Add a side of the creamy dipping sauce for the perfect finish. Garnish with fresh parsley.

---

Tips for Success

• Pat the Chicken Dry: Patting the chicken dry with a paper towel before seasoning is a key step. It helps the seasoning stick and allows the chicken to get a better sear on the grill.
• Don’t Overcrowd the Pan: When roasting the potatoes and tomatoes, make sure they are in a single layer. If the pan is too crowded, they will steam instead of roast, and you’ll miss out on those delicious crispy edges.
• Grill at the Right Temp: A medium-hot grill is perfect for chicken. If the heat is too high, the chicken will burn on the outside before it’s cooked through.
• Fresh Ingredients: Using fresh herbs and a good quality Greek yogurt will make a big difference in the final taste of the dish.

---

Serving Suggestions and Pairings

This meal is a complete, balanced plate on its own. For a drink pairing, a crisp white wine like a Sauvignon Blanc or a light-bodied Rosé would be a perfect complement to the fresh and savory flavors. For a non-alcoholic option, a sparkling water with a squeeze of lime would be very refreshing.

---

Nutritional Information

(Please note that this is an estimate and will vary based on specific brands and portion sizes)

This is a healthy and well-rounded meal. The chicken provides lean protein, the potatoes provide complex carbohydrates and vitamins, and the yogurt provides a creamy element. It’s a delicious and satisfying meal that is rich in nutrients and flavor. The estimated calories are around 520 per serving.

---

Final Thoughts

This Grilled Garlic Herb Chicken with Roasted Potatoes and Burst Tomatoes is a recipe that is sure to become a new favorite in your kitchen. It’s a delicious, healthy, and incredibly satisfying meal that is perfect for any occasion. I hope you enjoy the incredible combination of flavors and textures as much as I do. Let me know in the comments if you gave this recipe a try!