Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the potato wedges with olive oil, garlic powder, rosemary, salt, and black pepper.
Step 3. Spread the potatoes on a baking sheet in a single layer.
Step 4. Roast for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 5. In a bowl, combine olive oil, garlic powder, onion powder, parsley, oregano, paprika, salt, black pepper, and lemon juice.
Step 6. Coat the chicken breasts evenly with the seasoning mixture.
Step 7. Let the chicken marinate for 15–20 minutes.
Step 8. Heat a grill pan or skillet over medium-high heat.
Step 9. Grill the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 10. Remove the chicken from the heat and let rest for 5 minutes.
Step 11. In a small bowl, whisk together the mayonnaise, sour cream, parsley, dill, lemon juice, garlic powder, salt, and black pepper.
Step 12. Refrigerate the herb dip until ready to serve.
Step 13. Melt the butter in a saucepan over medium heat.
Step 14. Add the peas, carrots, and corn.
Step 15. Season with salt and black pepper and cook for 4–5 minutes until heated through.
Step 16. Arrange the grilled chicken breasts on serving plates.
Step 17. Add the roasted potatoes and mixed vegetables alongside.
Step 18. Serve with the creamy herb dip on the side.
Step 19. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, potatoes, vegetables, and dip separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 8–10 minutes until warmed through.
Warm the vegetables in a microwave or saucepan over low heat.
Keep the herb dip refrigerated and serve cold.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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