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Herb Grilled Chicken With Crispy Fries And Garden Salad

A delightful meal featuring savory herb-marinated grilled chicken served with crispy fries and a fresh garden salad, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces chicken breasts Look for plump and blemish-free chicken.
  • 2 tbsp olive oil Can substitute with avocado oil.
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
For the Fries
  • 4 large potatoes, cut into fries Choose firm potatoes.
  • 2 tbsp vegetable oil
  • to taste salt Pinch of salt for seasoning.
For the Garden Salad
  • 2 cups romaine lettuce, chopped
  • 1 medium cucumber, sliced
  • 2 medium tomatoes, sliced
  • 1/2 medium red onion, thinly sliced
For the Dressing
  • 1/4 cup mayonnaise Can use vegan mayo for a dairy-free option.
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • to taste salt and pepper For seasoning.

Method
 

Marinate the Chicken
  1. Combine the olive oil, minced garlic, oregano, parsley, paprika, lemon juice, salt, and pepper in a mixing bowl. Coat the chicken breasts well and let marinate for at least 30 minutes.
Prepare the Fries
  1. Preheat your oven to 425°F (220°C). Toss the cut fries in vegetable oil with a pinch of salt, spreading them evenly on a baking sheet. Bake for 30-35 minutes, flipping halfway through.
Grill the Chicken
  1. Heat your grill over medium-high heat. Grill the chicken for about 5-6 minutes on each side until charred and the internal temperature reaches 165°F (74°C).
Make the Salad & Dressing
  1. Arrange the romaine lettuce, cucumber, tomatoes, and red onion on a platter. For the dressing, mix together the mayonnaise, lemon juice, garlic powder, salt, and pepper until well blended.
Assemble and Serve
  1. Serve the grilled chicken alongside the crispy fries and arrange the garden salad on the side. Drizzle the dressing over the salad when ready to eat.

Notes

This dish is best served hot, and it keeps well in the fridge for up to 3 days. Fries can be frozen for up to a month.