| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 17g | 3g | 20g |
| sugars | fibre | protein | salt |
| 2g | 4g | 38g | 0.6g |
Why I Love Spanish Grilled Chicken with Roasted Potatoes
Nothing speaks of home to me more than a warm, hearty meal shared with loved ones. That’s one of the many reasons why I love the Spanish recipe, Grilled Chicken with Roasted Potatoes. This wholesome dish encompasses the comfort and nostalgia of my Southern upbringing, while adding a touch of international spice that I’ve grown to adore in my culinary journey.
A Twist on the Traditional
The Grilled Chicken with Roasted Potatoes is not too far from the traditional roast dinners I’d often enjoy during my childhood in Charleston. It brings back memories of my mother’s kitchen, filled with the delicious aromas of homemade comfort food. Yet, it also introduces the exuberance of Spanish flavors, like smoked paprika and fresh herbs, opening up a world of exciting, new taste sensations. This fusion of Southern comfort and Spanish flair is what drew me in the first place, and continues to delight every time I prepare this dish. I feel inspired by creative chefs like José Andrés, who perfectly blend the essence of their homeland with global influences.
Perfect Pairing
The brilliance of the Grilled Chicken with Roasted Potatoes lies in its versatility. It’s a standalone star, yet it beautifully complements several other dishes. It pairs exquisitely with a crisp green salad tossed in a tangy vinaigrette or a bowl of refreshing gazpacho – a traditional Spanish cold soup ideal for those warm summer evenings. A succulent seafood dish, like crispy calamari or garlic prawns, would add a coastal touch reminiscent of my beloved Carolina beaches.
As for wines, a robust Rioja or a vibrant, fruity Albariño is a match made in heaven. Also, the cherished Southern staple – Sweet Tea – serves as a lovely non-alcoholic counterpart.
Ingredient Magic
What ties this beautiful dish together are the premium ingredients. Every ingredient has a purpose, a passion, and a place in this recipe. From the succulence of the chicken breasts to the comforting earthiness of baby potatoes, each component sings in perfect harmony within this dish.
The symphony of herbs – fresh rosemary and thyme – is a nod to the innate beauty of garden-to-table cooking. The use of garlic, sea salt, and freshly ground black pepper adds depth and dimension, while the smoked paprika places a Spanish stamp on this recipe. The ever-versatile extra virgin olive oil brings it all together, enhancing the flavors whilst adding a gorgeous, golden finish.
The end result, ladies and gentlemen, is simple – a delightful gastronomic journey that celebrates the past, explores the present, and tantalizes the taste buds, making Grilled Chicken with Roasted Potatoes a recipe close to my heart.
What You’ll Need
- 6 pieces of skinless boneless chicken breasts
- 2 tablespoons of extra virgin olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 2 teaspoons of smoked paprika
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 2 pounds of baby potatoes
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1/2 teaspoon of garlic powder
Method
Step One
Preheat your grill to medium-high heat. While the grill is preheating, combine the chicken breasts, 2 tablespoons of extra virgin olive oil, minced garlic, 1 tablespoon of chopped rosemary and thyme, smoked paprika, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper in a large bowl. Make sure the chicken is well coated with the mixture.
Step Two
Place the coated chicken on the preheated grill. Cook for about 6-7 minutes on each side, until the chicken is completely cooked through. Ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit for safety.
Step Three
While the chicken is grilling, prepare the potatoes. Halve the baby potatoes and place them in a large mixing bowl. Add the 1/4 cup of olive oil, 1 tablespoon of chopped rosemary and thyme, 1/2 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper, and garlic powder to the potatoes. Stir until the potatoes are well coated with the mixture.
Step Four
Place the coated potatoes on a baking tray and put them in a preheated oven at 400 degrees Fahrenheit. Roast for about 30 minutes, until the potatoes are golden brown and crispy.
Step Five
Once the chicken is cooked, allow it to rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a moist and flavorful chicken.
Step Six
Serve the grilled chicken with the roasted potatoes. You may garnish with additional fresh herbs if desired. Enjoy your Grilled Chicken with Roasted Potatoes.
