Grilled Lemon-Rosemary Chicken with Red Potato Wedges

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken breasts marinated in lemon juice and fresh rosemary, served with crispy roasted red potato wedges. This american-inspired grilling ready in about 75 minutes pairs (6 oz each) chicken breasts, lemon juice, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 40 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1/4 cup lemon juice, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, and 2 tbsp olive oil. Add 4 chicken breasts and marinate for 30 minutes in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken breasts from marinade and season with 1 tsp salt and 1/2 tsp black pepper. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken grills, toss 1.5 pounds of red potato wedges with 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast in a 425°F oven for 30 minutes, flipping halfway, until edges are crispy and potatoes are tender.

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Frequently asked questions

How long does Grilled Lemon-Rosemary Chicken with Red Potato Wedges take to make?

Total time is about 75 minutes (40 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Rosemary Chicken with Red Potato Wedges?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Grilled Lemon-Rosemary Chicken with Red Potato Wedges?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Rosemary Chicken with Red Potato Wedges for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Rosemary Chicken with Red Potato Wedges?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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