Grilled Lemon Herb Chicken with Roasted Potatoes & Fresh Salad

Instructions

Step 1: In a bowl, combine 3 tbsp olive oil, minced garlic, paprika, dried thyme, lemon juice, salt, and black pepper to create your marinade.

Step 2: Pat the chicken drumsticks and thighs dry, then coat generously with the marinade. Let sit for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.

Step 3: Preheat your grill to medium-high heat. Toss the potato wedges with a drizzle of olive oil, salt, and pepper, then arrange them in a grilling basket or on foil.

Step 4: Place the potatoes on the grill and cook for 15-20 minutes, stirring occasionally, until golden and crispy.

Step 5: Once potatoes are almost done, add the marinated chicken to the grill. Cook for 8-10 minutes per side until the internal temperature reaches 165°F and the skin is charred and caramelized.

Step 6: If using extra lemon halves, grill them cut-side down for 2-3 minutes until caramelized.

Step 7: While everything cooks, toss together your mixed veggies, sliced onion, and coleslaw in a large bowl to create a fresh salad base.

Step 8: Plate the grilled chicken alongside the roasted potatoes and fresh salad. Add a grilled lemon half for extra zing if desired.

Storage and Reheating Tips

Store leftover chicken, potatoes, and salad in separate airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed fresh, while the chicken and potatoes can be refrigerated together.

To reheat, place the chicken and potatoes on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. Avoid microwaving to maintain the crispy texture of the skin and potatoes.

This dish also freezes beautifully for up to 2 months. Freeze the chicken and potatoes together, then thaw overnight in the refrigerator before reheating. Skip freezing the fresh salad for best results.