🥔 Grilled Chicken with Roasted Baby Potatoes & Creamy Herb Sauce 🍗🌿
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories per Serving: ~560 kcal
Ingredients 📝
For the Grilled Chicken 🍗
2 boneless chicken breasts
1 tbsp olive oil 🫒
1 tsp garlic powder
1/2 tsp paprika 🌶️
Salt & pepper to taste 🧂
For the Roasted Baby Potatoes 🥔
400g baby potatoes, whole
1 tbsp olive oil 🫒
Salt & pepper
Fresh parsley, chopped 🌿
For the Creamy Herb Sauce 🌿
2 tbsp butter 🧈
1 garlic clove, minced 🧄
1 tsp flour
1/2 cup milk (120 ml) 🥛
2 tbsp grated parmesan (optional) 🧀
1 tbsp chopped fresh parsley 🌿
Salt & pepper to taste
Instructions 👩🍳
Preheat oven to 200°C (400°F).
Roast the potatoes: Wash the baby potatoes, dry them, then toss with olive oil, salt, and pepper. Roast for 30–35 minutes, shaking halfway through, until golden and tender.
Season and grill the chicken: Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Grill on medium-high heat for 5–6 minutes per side, or until cooked through (internal temp: 75°C/165°F). Let rest, then slice.
Make the herb sauce: In a saucepan, melt butter and sauté garlic for 1 minute. Stir in flour and cook 30 seconds. Gradually whisk in milk. Let simmer until slightly thickened (2–3 min). Stir in cheese (if using), chopped parsley, salt, and pepper.
Assemble: Arrange sliced chicken and roasted potatoes on a plate. Spoon over the warm herb sauce and garnish with extra parsley.
Notes & Tips 💡
Swap chicken breast for thighs for a juicier cut.
Add a dash of lemon juice to the sauce for brightness.
Sauce can be made ahead and stored for 2 days in the fridge.