Patio Season Supper

This Patio Season Supper is a simple, fresh, and satisfying meal made for warm evenings outdoors. Juicy grilled chicken, colorful vegetables, and buttery potatoes come together for an easy dinner that’s perfect for backyard gatherings and relaxed family meals.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts or thighs
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Vegetables

• 1 lb (450 g) baby potatoes, halved
• 2 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Serving

• 2 tablespoons chopped fresh parsley
• Lemon wedges
• Optional: crumbled feta cheese

Directions

1. Marinate the Chicken

In a bowl, whisk together the olive oil, lemon juice, garlic, Italian seasoning, paprika, oregano, salt, and black pepper.

Add the chicken and toss to coat.

Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. Prepare the Potatoes

Place the halved baby potatoes in a saucepan and cover with water.

Bring to a boil and cook for 7–8 minutes, until slightly tender.

Drain well and let them steam dry.

3. Prepare the Vegetables

Place the potatoes, zucchini, bell pepper, and red onion in a large bowl.

Add olive oil, garlic powder, salt, and black pepper.

Toss until evenly coated.

4. Grill the Chicken

Preheat an outdoor grill or grill pan to medium-high heat.

Remove the chicken from the marinade.

Grill for approximately 5–7 minutes per side, depending on thickness, until nicely browned and the thickest part reaches 165°F (74°C).

Transfer to a plate and let rest for 5 minutes.

5. Grill the Vegetables

Place the potatoes and vegetables on the grill.

Cook for approximately 8–12 minutes, turning occasionally, until lightly charred and tender.

Work in batches if necessary.

6. Finish and Serve

Arrange the grilled chicken and vegetables on a large serving platter.

Sprinkle with fresh parsley.

Serve with lemon wedges and crumbled feta if desired.

Recipe Tips

• Chicken thighs are especially juicy and flavorful on the grill.
• Partially cooking the potatoes first helps them finish at the same time as the other vegetables.
• Cut vegetables into similar-sized pieces for more even grilling.
• Don’t overcrowd the grill, as this can prevent the vegetables from browning properly.
• Add corn on the cob, mushrooms, cherry tomatoes, or asparagus for more seasonal variety.
• A spoonful of garlic-herb butter over the hot potatoes makes a delicious finishing touch.
• Refrigerate leftovers in an airtight container for 3–4 days.

Prep & Cooking Time

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 25 minutes
Servings: 4

Meta Description

Enjoy a fresh Patio Season Supper with juicy grilled chicken, buttery baby potatoes, colorful vegetables, lemon, garlic, and herbs. Perfect for warm outdoor dinners.