Garlic Butter Roasted Potatoes with Grilled Chicken & Asparagus
A flavorful and healthy meal featuring crispy garlic butter roasted potatoes, juicy grilled chicken, and tender asparagus with cherry tomatoes. Perfect for a weeknight dinner or meal prep!
Ingredients
For the Roasted Potatoes:
- 6-8 potatoes halved
- 2 tbsp olive oil refined
- 2 cloves garlic
- 1 tbsp fresh dill chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Grilled Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp chicken seasoning blend
- 1 tbsp olive oil
- 1 tsp lemon juice
- For the Sautéed Asparagus:
- 10-12 asparagus spears trimmed
- 1 tbsp olive oil
- 1 clove garlic minced
- ½ tsp sweet paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp white wine vinegar De Nigris
- 6-8 cherry tomatoes halved
- 1 tsp lemon juice
- For Serving:
- 2 tbsp Greek yogurt or sour cream
- Fresh dill for garnish
Instructions
Prepare the Roasted Potatoes
- Preheat oven to 400°F (200°C).
- Boil halved potatoes until almost tender.
- Blend dill, garlic, olive oil, salt, and black pepper into a smooth sauce.
- Place boiled potatoes on a baking sheet and gently press them down with a glass.
- Drizzle the herb sauce over the potatoes and roast until golden and crispy.
Marinate & Grill the Chicken
- In a bowl, mix garlic, soy sauce, chicken seasoning, olive oil, and lemon juice.
- Coat the chicken in the marinade and let sit for 15 minutes (or up to 1 hour).
- Heat a grill pan and cook the chicken for 5-7 minutes per side, until fully cooked.
Sauté the Asparagus
- Heat olive oil in a pan, add asparagus, and sauté for 2-3 minutes.
- Add minced garlic, unpeeled garlic cloves, salt, pepper, sweet paprika, and vinegar.
- Cover and cook for 1 minute, then add cherry tomatoes and a splash of hot water.
- Squeeze fresh lemon juice over the asparagus before serving.
- Assemble & Serve
- Arrange potatoes, chicken, and asparagus on a plate.
- Serve with a side of Greek yogurt or sour cream, garnished with fresh dill.
Notes
For extra crispy potatoes, let them rest for 5 minutes after boiling before roasting.
You can use chicken thighs instead of breasts for a juicier result.
If using large asparagus spears, peel the lower part for better texture.
To enhance the flavor, drizzle with a bit of olive oil before serving
You can use chicken thighs instead of breasts for a juicier result.
If using large asparagus spears, peel the lower part for better texture.
To enhance the flavor, drizzle with a bit of olive oil before serving