Grilled Chicken with Roasted Vegetables & Potatoes
This Grilled Chicken with Roasted Vegetables & Potatoes is one of those meals that hits all the right notes—flavorful, colorful, filling, and surprisingly easy to make. Whether you’re planning a weeknight dinner or a nourishing weekend lunch, this well-rounded dish is sure to leave everyone satisfied. It’s packed with lean protein, crisp-tender veggies, and golden, seasoned potatoes—all cooked to perfection with minimal fuss.
Why I Love This Recipe
Meals like this are the backbone of my weekly menu—balanced, beautiful, and bursting with wholesome flavor. The seasoned grilled chicken brings smoky depth, the vegetables add color and nutrition, and the roasted potatoes provide the hearty bite that rounds it all out. Plus, it all cooks simultaneously with minimal hands-on time—making it ideal for meal prep or busy weeknights.
Ingredients
🔹 Grilled Chicken:
- 1 boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- 1 tbsp lemon juice
🔹 Roasted Potatoes:
- 2 medium potatoes, diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
🔹 Roasted Vegetables:
- ½ cup carrots, sliced
- ½ cup bell peppers, chopped
- ½ cup snap peas
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Ingredient Swaps & Notes
- Vegetables: Swap in zucchini, red onion, or broccoli for seasonal variety.
- Chicken: Try boneless thighs for a juicier alternative.
- Spices: Feel free to add crushed red pepper for heat or a squeeze of balsamic glaze for sweetness.
- Carbs: Substitute sweet potatoes or cauliflower for the potatoes if you prefer.
How to Make It – Step-by-Step
1️⃣ Marinate & Grill the Chicken
- In a small bowl, mix olive oil, garlic powder, paprika, oregano, salt, black pepper, and lemon juice.
- Coat the chicken breast in the marinade and let sit for 15–30 minutes.
- Grill on medium heat for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Set aside to rest.
2️⃣ Roast the Potatoes
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with olive oil, salt, pepper, paprika, and garlic powder.
- Spread on a baking tray and roast for 25–30 minutes, flipping once for even crisping.
3️⃣ Roast the Vegetables
- In a separate bowl, toss carrots, bell peppers, and snap peas with olive oil, salt, pepper, and Italian seasoning.
- Roast on a separate tray at 400°F (200°C) for 20–25 minutes, stirring halfway through.
Tips for Success
- Use a Meat Thermometer: Ensures perfectly grilled chicken every time.
- Cut Evenly: Keep potato and vegetable pieces uniform for even roasting.
- One-Pan Option: Combine all veggies on one large sheet pan if space allows for quicker cleanup.
Serving Suggestions & Pairings
Serve this dish fresh off the grill and straight from the oven for best texture and flavor. Add a refreshing drink like this blueberry lemonade to round out the meal. You could also pair it with a crisp side salad or light starter like this tangy chicken salad for a protein-packed meal combo.
Storage & Leftover Tips
- Fridge: Store components separately in airtight containers for up to 4 days.
- Reheat: Warm in a 350°F oven or microwave until hot.
- Meal Prep: Portion into containers with sliced chicken, roasted veggies, and potatoes for easy lunches.
More Recipes You’ll Love
Looking for other hearty, satisfying dinners? Check out:
- These Easy Turkey Wings – comfort food at its best.
- This Dorito Casserole – fun and fast for weeknight cravings.
- This Tomato Skillet with Okra and Sausage – bold Southern flavor in one pan.
Final Thoughts
This Grilled Chicken with Roasted Vegetables & Potatoes proves that clean eating doesn’t have to be boring. It’s flavorful, nourishing, and endlessly adaptable—just the kind of meal that brings balance and satisfaction to your table.
If you make it, let us know! Drop a comment or tag us on social media, and don’t forget to follow for more wholesome, flavor-packed recipes from Chef Maniac.
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