Grilled Chicken and Asparagus with Garlic Roasted Potatoes

1Marinating the Chicken and Asparagus (1 bunch) In a bowl, combine olive oil (¼ cup), minced garlic (3 cloves), lemon juice (1 teaspoon), oregano, salt (½ teaspoon), and black pepper (¼ teaspoon) to create the marinade.

2Place the raw chicken breasts (2) in the marinade, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes.

3After marinating the chicken, place the trimmed asparagus (1 bunch) in the remaining marinade and coat them well. Set aside.

4Preparing the Garlic (4 cloves) Roasted Potatoes Preheat the oven to 425°F (220°C).

5In a large bowl, toss the diced potatoes with olive oil (2 tablespoons), minced garlic (3 cloves), dried rosemary (1 teaspoon), paprika (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) until the potatoes are well coated.

6Spread the seasoned potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy, flipping halfway through.

7Grilling the Chicken and Asparagus (1 bunch) Preheat the grill to medium-high heat.

8Grill the marinated chicken breasts for 6-8 minutes per side, or until they are cooked through and have beautiful grill marks.

9At the same time, grill the marinated asparagus (1 bunch) for 4-6 minutes, turning them occasionally, until they are tender and slightly charred.

10Remove the chicken and asparagus (1 bunch) from the grill and let them rest for a few minutes.

11Plating the Dish Arrange the grilled chicken, asparagus (1 bunch), and garlic (4 cloves) roasted potatoes on a serving platter.

12Serve immediately and enjoy!