Orange Dijon Grilled Chicken with Garlic Herb Roasted Potatoes & Green Beans

I based this recipe off of and

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour and 10 minutes
Yield 6 servings

Here’s What You Need:

  • Chicken:
    • 1/4 cup olive oil
    • 1/4 cup apple cider vinegar
    • 1 orange, juiced
    • 1/2 cup brown sugar
    • 3 Tbsp dijon mustard
    • 3 cloves of garlic, minced
    • 1 tsp salt
    • 4 boneless, skinless chicken breasts
  • Potatoes and Green Beans:
    • 3 pounds red potatoes, cut into wedges
    • ¼ cup butter, melted
    • 2 tablespoons garlic, minced
    • 2 tablespoons rosemary, minced
    • 1 teaspoon fresh or dried parsley flakes (mince if fresh)
    • 1 (16 ounce) package frozen thin green beans, thawed
    • salt and pepper to taste


  • Marinade chicken: Whisk together olive oil, apple cider vinegar, orange juice, dijon mustard, garlic and salt. Pour over chicken and refrigerate several hours or overnight.
  • Start with the vegetables: Place butter, potatoes, garlic, rosemary, and parsley in a large mixing bowl. Toss to fully coat potatoes in butter and spices.
  • Place coated potatoes on a cookie sheet and bake in a 400° oven for 30 minutes. (Line cookie sheet with foil for a mess-free clean-up)
  • Take potatoes out of the oven. Place green beans on the cookie sheet with the potatoes, and stir to incorporate.
  • Place cookie sheet back in the oven for another 15-30 minutes, until potatoes are cooked all the way through.
  • Season with salt and pepper to taste.
  • While the vegetables are in the oven grill the chicken: Remove chicken from marinade and grill for approximately 15 minutes

Chefs Notes:
This chicken was really good, I loved the marinade, I halved the original recipe and used 1/2 cup of orange juice instead or juicing and orange. The potatoes and green beans were an excellent side dish for this meal.



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