Grilled Chicken with Roasted Veggies and Potatoes!

🍗 Grilled Chicken with Roasted Veggies and Potatoes

Ingredients

For the Chicken:

• 2 chicken breasts (or thighs)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp dried thyme or rosemary

• Salt and pepper to taste

• Juice of ½ lemon

For the Roasted Veggies:

• 1 cup baby potatoes (halved)

• 2 carrots (cut into chunks)

• 1 small zucchini (sliced)

• 1 cup broccoli florets

• 2 tbsp olive oil

• 1 tsp garlic (minced)

• Salt, pepper, and herbs (thyme, oregano, or rosemary)

Instructions

1. Marinate the Chicken:

   • In a bowl, mix olive oil, garlic powder, paprika, thyme, salt, pepper, and lemon juice.

   • Coat the chicken and marinate for at least 30 minutes (or overnight for extra flavor).

2. Roast the Veggies:

   • Preheat oven to 400°F (200°C).

   • Toss potatoes and carrots with olive oil, garlic, herbs, salt, and pepper.

   • Spread on a baking tray and roast for 20 minutes.

   • Add zucchini and broccoli, toss again, and roast another 15–20 minutes until tender and golden.

3. Grill the Chicken:

   • Heat a grill pan (or outdoor grill) over medium heat.

   • Cook chicken for 5–7 minutes per side, until golden and fully cooked (internal temp 165°F / 74°C).

   • Let rest 5 minutes before slicing.

4. Serve:

   • Plate the grilled chicken with roasted veggies and potatoes.

   • Drizzle with pan juices or a touch of olive oil. Garnish with fresh herbs if desired.

Optional Add-ons:

• Serve with a light yogurt-garlic sauce or a squeeze of lemon.

• Sprinkle parmesan on veggies before roasting for extra flavor.