Garlic Herb Grilled Chicken with Buttery Mashed Potatoes & Fresh Garden Salad

Garlic herb grilled chicken

• 4 boneless skinless chicken breasts, 6 to 8 oz (170 to 225 g) each, pounded to an even ¾ inch (2 cm)
• ¼ cup (60 ml) olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh parsley
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1¼ tsp kosher salt
• ½ tsp black pepper

Buttery mashed potatoes

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks
• 1 tbsp kosher salt, for the cooking water
• ½ cup (120 ml) whole milk, warmed
• 6 tbsp (85 g) unsalted butter, softened
• ¾ tsp kosher salt
• ¼ tsp black pepper

Fresh garden salad

• 5 oz (140 g) mixed baby greens, a mix with some arugula
• ¼ cup roughly chopped fresh parsley
• 1 cup (150 g) cherry tomatoes, halved
• 1 small cucumber, sliced into thin rounds
• 2 tbsp finely chopped white onion
• 2 tbsp (30 ml) olive oil
• 1 tbsp fresh lemon juice
• ¼ tsp kosher salt

To finish

• 2 tbsp (28 g) unsalted butter, melted, for the potato well and brushing the chicken
• 1 tbsp finely chopped fresh parsley

1. Marinate the chickenWhisk the olive oil, garlic, lemon juice, parsley, thyme, oregano, paprika, salt and pepper in a wide dish. Add the pounded chicken and turn to coat, working the marinade into every surface. Cover and refrigerate at least 30 minutes, and up to 4 hours.The chicken is coated in a green-flecked, glossy herb mixture with no dry spots.⏱ 30 min timer, marinate
2. Boil the potatoesPut the potatoes in a large pot, cover with cold water by 1 inch (2.5 cm) and add the 1 tbsp salt. Bring to a boil, then simmer 15 to 18 minutes, until a knife slides into the center with no resistance. Drain well and let them steam in the colander for 2 minutes.The potatoes fall apart easily on a fork, and look dry and floury on the surface.⏱ 18 min timer, boil
3. Grill the chickenHeat a grill or cast-iron grill pan to medium-high and oil the grates. Lift the chicken from the marinade and let the extra drip off. Grill 5 to 6 minutes per side without moving it, until dark grill marks appear and the center reaches 165°F (74°C). Brush with 1 tbsp of the melted butter, rest 5 minutes, then slice the top half of each breast into 4 diagonal slices.Dark cross-hatch grill marks with browned, herb-flecked edges, and juicy white meat when sliced.⏱ 5 min timer, first side
4. Mash the potatoes until fluffyReturn the potatoes to the dry pot over low heat for 1 minute to cook off any moisture. Mash until smooth, or press through a ricer for the fluffiest texture. Fold in the softened butter, then the warm milk a splash at a time, plus the salt and pepper, until creamy and fluffy.Smooth, fluffy mashed potatoes that hold a soft peak, glossy with butter.
5. Toss the garden saladCombine the greens, parsley, tomatoes, cucumber and onion in a large bowl. Whisk the olive oil, lemon juice and salt, drizzle it over and toss lightly just before serving.Crisp, glossy greens with bright halved tomatoes and cucumber rounds, not wilted.
6. Plate and serveMound the mashed potatoes on one side of each plate and press a shallow well into the center with a spoon. Pour in the remaining 1 tbsp melted butter and sprinkle with the 1 tbsp parsley and black pepper. Lay the sliced chicken on the other side, pile the salad in the top corner and serve right away.A soft mound of mashed potatoes with a glossy butter pool, sliced chicken with grill marks, and a bright salad.

• Pound the chicken to an even thickness so the thin end doesn’t dry out while the thick end finishes. ¾ inch (2 cm) is ideal.
• Marinate at least 30 minutes, but no more than 4 hours. The lemon juice starts to turn the meat mushy if it sits too long.
• Let extra marinade drip off before grilling. A heavy coating burns on the grates and flares up.
• Get the grill hot and leave the chicken alone. Don’t press or move it. That builds the grill marks in the photo.
• Doneness: 165°F (74°C) at the thickest part. Take it off the heat right at that temperature, and the juices will keep it moist while it rests.
• Rest 5 minutes before slicing, so the juices stay in the meat. Cut at a diagonal for wider slices.
• Start the potatoes in cold water so they cook evenly from the outside to the center.
• Dry the potatoes in the hot pot for a minute after draining. Watery potatoes turn gluey and dilute the butter.
• Warm the milk and use a potato masher or ricer. A blender or electric mixer overworks the starch and makes the potatoes gummy.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. For 8 servings, use a larger pot and grill the chicken in two batches.

Nutrition is an estimate per serving. Contains dairy.

Easy swaps

Chicken thighs: use boneless skinless thighs, grilled 5 to 6 minutes per side to 175°F (79°C). They stay juicier and are very forgiving.

Oven or pan: sear in a hot skillet 5 to 6 minutes per side, or bake at 425°F (220°C) for 18 to 22 minutes, to 165°F (74°C).

Air fryer: cook at 380°F (195°C) for 12 to 15 minutes, flipping halfway.

Garlic mashed potatoes: simmer 3 whole peeled garlic cloves with the potatoes and mash them in.

Lighter mash: use warm chicken broth in place of half of the milk, and 4 tbsp (57 g) of butter.

Dairy-free: use olive oil in place of the butter and unsweetened oat or soy milk.

Salad: add shaved carrot or radish, or swap the lemon dressing for red wine vinegar.

Make ahead: marinate the chicken up to 4 hours ahead. Mash the potatoes up to 1 hour ahead and keep them warm over a pot of simmering water.

Storage and reheating

Fridge: cool within 2 hours, then store the chicken and potatoes in separate airtight containers for 3 to 4 days. Dress the salad only when serving.

Reheat: warm the chicken in a 350°F (175°C) oven for 10 minutes, or in a skillet with a splash of broth, to 165°F (74°C). Reheat the potatoes with a splash of milk, stirring until creamy.

Freezer: cooked chicken freezes up to 3 months. Mashed potatoes freeze up to 2 months but may turn slightly grainy. The salad does not freeze.