Charred Chicken & Crispy Potatoes with Creamy Herb-Garlic Dip

A hearty, flavor-packed meal with smoky chicken, golden potatoes, and a refreshing herby dip.

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Introduction

This recipe is everything you want in a satisfying dinner: tender, juicy chicken with a perfectly charred surface, crispy-on-the-outside and fluffy-on-the-inside potatoes, and a cool, creamy dip loaded with fresh herbs and garlic.

The balance of smoky, savory, and tangy flavors makes this dish as perfect for a casual weeknight dinner as it is for a backyard gathering. Best of all, you can prepare most of it in under an hour — without sacrificing flavor.

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Ingredients

For the Chicken (Serves 4)

• 4 boneless, skinless chicken breasts (about 5–6 oz each)

• 2 tbsp olive oil

• 2 cloves garlic, crushed

• 1½ tbsp fresh lemon juice

• 1 tsp paprika ️

• 1 tsp dried thyme

• 1 tsp dried parsley (or 1 tbsp fresh)

• Salt & freshly ground black pepper — to taste

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For the Potatoes

• 1½ lbs baby potatoes , halved (or quartered if large)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tbsp chopped fresh chives

• Salt & pepper — to taste

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For the Creamy Herb-Garlic Dip

• ¾ cup sour cream or thick Greek yogurt

• 1 tbsp fresh lemon juice

• 1 clove garlic, finely minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh chives, chopped

• Salt & pepper — to taste

• A pinch of paprika ️ (optional, for garnish)

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Instructions

Step 1 — Marinate the Chicken

1. In a large bowl, combine olive oil, crushed garlic, lemon juice, paprika, thyme, parsley, salt, and pepper.

2. Add chicken breasts, turning to coat well.

3. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).

Tip: If time allows, pound chicken breasts to even thickness for faster, more even cooking.

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Step 2 — Prepare the Potatoes

1. Preheat oven to 425°F (220°C).

2. Place halved baby potatoes on a baking sheet.

3. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat.

4. Spread potatoes in a single layer, cut side down for maximum crispiness.

Bake: Roast for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
5. Once out of the oven, sprinkle with chopped fresh chives.

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Step 3 — Cook the Chicken

Grill Method:

1. Preheat grill to medium-high heat.

2. Place marinated chicken breasts on the grill.

3. Cook for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

Stovetop Method:

1. Heat a grill pan or skillet over medium-high heat.

2. Add a little olive oil.

3. Sear chicken for 5–6 minutes per side until fully cooked and nicely charred.

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Step 4 — Make the Herb-Garlic Dip

1. In a small bowl, mix sour cream (or yogurt), lemon juice, garlic, parsley, chives, salt, and pepper.

2. Stir until smooth and well combined.

3. Refrigerate until ready to serve — this lets the flavors meld beautifully.

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Step 5 — Assemble & Serve

1. Slice the charred chicken breasts.

2. Divide roasted potatoes among plates or serve on a large platter.

3. Add chicken slices alongside potatoes.

4. Place a generous scoop of the herb-garlic dip on the side (or dollop right on top).

5. Sprinkle with paprika and extra herbs for garnish.

Serve immediately while potatoes are crispy and chicken is warm.

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Extra Tips & Variations

• Add Vegetables: Toss zucchini, bell peppers, or green beans with olive oil and roast alongside the potatoes.

• Make it Spicy: Add cayenne pepper or chili flakes to the chicken marinade.

• Meal Prep Friendly: Store cooked chicken, potatoes, and dip separately in the fridge for up to 3 days.

• Lighten It Up: Use low-fat Greek yogurt instead of sour cream for a healthier dip.

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Nutrition (per serving, approx.)

• Calories: 590 kcal

• Protein: 42g

• Carbohydrates: 36g

• Fat: 29g

• Fiber: 4g