Grilled Lemon-Rosemary Chicken with Garlic Smashed Potatoes

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy grilled chicken breasts marinated in lemon and rosemary, served alongside tender garlic smashed potatoes with a crispy edge. This American Father’s Day recipe, ready in about 70 minutes, pairs boneless skinless chicken breasts, lemon juice, and fresh rosemary leaves for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp lemon juice
• 2 tbsp finely chopped fresh rosemary leaves
• 4 tbsp olive oil
• 5 cloves minced garlic cloves
• 1.5 lbs small Yukon gold potatoes
• 2 tsp divided salt
• 1 tsp divided black pepper
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp lemon juice, 2 tbsp chopped rosemary, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and coat thoroughly; marinate in the fridge for at least 30 minutes.
2. Step 2: Meanwhile, place 1.5 lbs small Yukon gold potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil over high heat. Cook for 15-18 minutes until tender when pierced with a fork, then drain.
3. Step 3: Preheat grill to medium-high heat (around 400°F). While heating, gently smash each potato with the bottom of a glass or pan until about 1/2-inch thick but still in one piece.
4. Step 4: Brush grill grates with 1 tbsp olive oil. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and grill marks form.
5. Step 5: Heat a large skillet over medium heat, add 3 tbsp unsalted butter and remaining 2 minced garlic cloves, cook until fragrant about 1 minute. Add smashed potatoes, season with 1 tsp salt and 1/2 tsp black pepper, cook 3-4 minutes per side until edges are golden and crispy.
6. Step 6: Plate chicken breasts with garlic smashed potatoes and garnish with 2 tbsp chopped fresh parsley.