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Golden Herb-Grilled Chicken With Potato Wedges

A comforting and flavorful dish featuring marinated chicken fillets and crispy potato wedges, paired with a refreshing yogurt sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 fillets chicken breast fillets
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp black pepper
  • 1/2 tsp salt
For the Potato Wedges
  • 4 medium potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the Mixed Vegetables
  • 1 cup mixed vegetables (peas, carrots, corn)
For the Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1 tbsp lemon juice

Method
 

Season the Chicken
  1. Rub the chicken fillets with olive oil, paprika, garlic powder, oregano, salt, and pepper. Allow the chicken to marinate for at least 15 minutes.
Bake the Potato Wedges
  1. Toss the potato wedges in olive oil, salt, and pepper, and spread them on a baking sheet. Bake at 400°F (200°C) for 30–35 minutes until golden brown and crispy.
Cook the Veggies
  1. Steam the mixed vegetables until tender, about 5–7 minutes.
Make the Yogurt Sauce
  1. In a bowl, mix Greek yogurt, parsley, dill, garlic, and lemon juice. Taste and adjust the seasoning as necessary.
Plate & Serve
  1. Arrange the grilled chicken, crispy wedges, and steamed vegetables on a plate. Drizzle with yogurt sauce and serve warm.

Notes

For added flavor, marinate the chicken overnight. Soaking potato wedges in cold water for 30 minutes before baking can enhance their crunchiness.