I make this herb grilled chicken and fries plate constantly, and it never gets old. The chicken comes out golden, smoky, and absolutely bursting with flavor from a simple herb rub.
What I love most is how quickly it all comes together. You’re looking at less than an hour from start to finish, and most of that is just the chicken cooking while you relax.
The crispy fries, fresh tomato slices, and tangy herb garlic sauce round everything out into a complete, restaurant-quality meal you can make at home.
Why You Will Love This Herb Grilled Chicken & Fries Plate
Ingredients
- 2 whole chicken leg quarters
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried parsley
- 3 cups French fries
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- 1/2 cup creamy herb garlic sauce
- Fresh parsley for garnish
Step 1: Make Your Herb Rub
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried parsley
I combine all the herbs and spices together in a small bowl and mix them with the olive oil and minced garlic. I like to let this mixture sit for a minute so the flavors start to meld together and the garlic releases its oils.
Step 2: Season the Chicken
- 2 whole chicken leg quarters
I pat the chicken dry with paper towels first, which helps the skin get crispier when it cooks. Then I rub that herb mixture all over both sides of the chicken leg quarters, making sure to get it under the skin too.
I tend to let the chicken sit with the rub on it for at least 10 minutes while I get the grill ready. This helps the flavors really penetrate the meat.
Step 3: Grill the Chicken
- 2 herb-seasoned chicken leg quarters
I heat my grill to medium-high heat and oil the grates so nothing sticks. I place the chicken skin-side down first and let it cook for about 15 minutes without moving it.
After that time, I flip it and cook for another 12 to 15 minutes until the internal temperature reaches 165°F (74°C) and the skin is deeply golden brown. The chicken will have some beautiful char marks which taste absolutely delicious.
Step 4: Prepare the Fries
- 3 cups French fries
While the chicken is grilling, I cook the fries according to package directions. I like to bake them in the oven at 400°F (200°C) for about 20 to 25 minutes, stirring halfway through, until they’re golden and crispy.
I find that oven-baking gives you more control and less mess than deep frying. Once they’re done, I toss them with a little fresh parsley.
Step 5: Slice the Fresh Vegetables
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
While everything is cooking, I slice the tomatoes into thick rounds and thinly slice the red onion. I arrange these on the side of the plate for a fresh, crisp contrast to the rich chicken.
Step 6: Plate and Serve
- Cooked chicken leg quarters
- Cooked fries
- Sliced tomatoes
- Sliced red onion
- 1/2 cup creamy herb garlic sauce
- Fresh parsley for garnish
I arrange everything on a white plate like you see in the photo. The chicken goes in the center, fries piled high beside it, and tomato and onion slices arranged artfully around the plate.
I place a small ramekin of the creamy herb garlic sauce on the side and sprinkle fresh parsley over the entire plate. This little touch of green makes the whole plate look restaurant-ready.
Storage Instructions
Store: Keep leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. The tomatoes and onions are best used fresh, though you can store them separately for up to 2 days.
Freeze: I don’t recommend freezing the fully plated meal, but you can freeze the cooked chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat the chicken in a 350°F (175°C) oven for about 12 to 15 minutes until warmed through. For fries, reheat in a 400°F (200°C) oven for 8 to 10 minutes to restore crispiness. Don’t microwave the fries, as they’ll turn soggy.
What to Serve With This Herb Grilled Chicken & Fries Plate
- A crisp green salad with a light vinaigrette brightens up the plate and adds freshness.
- Grilled corn on the cob or roasted vegetables make perfect side additions.
- A cold beer, crisp white wine, or sparkling lemonade pairs beautifully with this meal.
- Garlic bread or crusty focaccia is perfect for soaking up any sauce.
Estimated Nutrition
- Calories: 520
- Protein: 38g
- Fat: 24g
- Carbohydrates: 42g
(Estimated per serving, without optional ingredients)
Herb Grilled Chicken & Fries Plate
Ingredients
Method
- Combine olive oil, minced garlic, paprika, garlic powder, onion powder, black pepper, salt, and dried parsley in a small bowl. Mix until well combined and let sit for a minute to allow flavors to meld.
- Pat the chicken leg quarters dry with paper towels. Rub the herb mixture all over both sides of the chicken, making sure to get it under the skin. Let the chicken sit with the rub for at least 10 minutes.
- Heat grill to medium-high heat and oil the grates. Place chicken skin-side down and cook for 15 minutes without moving. Flip and cook for another 12 to 15 minutes until the internal temperature reaches 165°F and the skin is golden brown.
- Cook French fries according to package directions, or bake at 400°F for 20 to 25 minutes, stirring halfway through, until golden and crispy. Toss with fresh parsley once done.
- Slice tomatoes into thick rounds and thinly slice the red onion. Set aside for plating.
- Arrange the grilled chicken in the center of a plate, pile fries beside it, and arrange tomato and onion slices around the plate. Place a small ramekin of creamy herb garlic sauce on the side and sprinkle fresh parsley over everything.
