Ingredients
Scale
- 4 large chicken breasts, boneless and skinless
- 2 lbs Yukon Gold potatoes (split for mashing and roasting)
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, leaves stripped
- 1 tsp paprika
- 1 lemon, zested and juiced
- Salt and freshly cracked black pepper to taste
Instructions
- Step 1: Marinate the Chicken: Place the chicken breasts in a large bowl. Drizzle with 1 tablespoon of olive oil, lemon juice, half of the minced garlic, and the paprika. Season generously with salt and pepper. Toss well to coat every inch of the chicken. Set this aside to marinate at room temperature for at least 15 minutes while you prepare the potatoes.
- Step 2: Prepare the Two-Way Potatoes: Peel half of the potatoes and cut them into 1-inch chunks; these are for the mash. Cut the remaining potatoes (leave the skin on for texture) into small 1/2-inch cubes or wedges; these are your herb potatoes. Place the peeling-free chunks into a large pot of salted water and bring to a boil. In a separate bowl, toss the skin-on cubes with 2 tablespoons of olive oil, the rosemary, and the thyme.
- Step 3: Roast and Grill: Spread the herb-tossed potato cubes on a baking sheet and roast at 400°F (200°C) for 25 minutes until golden and crispy. While the potatoes roast, preheat your grill or grill pan over medium-high heat. Place the marinated chicken on the grill. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes.
- Step 4: Create the Garlic Mash: Once the boiling potatoes are fork-tender, drain them thoroughly. Return them to the pot and add the butter, heavy cream, the remaining minced garlic, and lemon zest. Use a potato masher or a ricer to blend until completely smooth and creamy. Season with salt to taste.
- Step 5: Plating: Spoon a generous portion of the creamy garlic mash onto the center of each plate. Slice the grilled chicken into thick strips and lay them over the mash. Scatter the crispy roasted herb potatoes around the plate for a beautiful contrast. Garnish with a final sprinkle of fresh herbs and serve immediately.
- Cook Time: 50 minutes