Description
Juicy chicken skewers and crispy roasted potatoes served with a creamy ranch dip, a perfect dish for family gatherings or cozy nights in.
Ingredients
Scale
- 2 1/2 lbs chicken breast (or chicken thigh)
- 1/3 cup mayonnaise
- Juice from 1 lemon
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- 2 lbs baby potatoes
- 2 to 3 tbsp olive or avocado oil
- 1 to 1 1/2 tsp sea salt (adjust to taste)
- Ground black pepper (to taste)
- 1/3 cup sour cream
- Juice from 1/2 lemon (adjust to taste)
- 1/4 tsp sea salt (adjust to taste)
- 1/2 tsp garlic powder (for ranch dip)
- 1/2 tsp onion powder (for ranch dip)
- 1 tbsp chopped fresh chives
Instructions
- Prepare the marinade by whisking mayonnaise, lemon juice, and spices in a mixing bowl.
- Cut the chicken into bite-sized chunks and coat them in the marinade, then cover and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Wash and halve the baby potatoes, then toss with oil, salt, pepper, and spices.
- Thread marinated chicken onto skewers, leaving space between pieces.
- Bake skewers and potatoes on a lined baking sheet for 25-30 minutes, until chicken reaches 165°F.
- Make the ranch dip by mixing mayonnaise, sour cream, lemon juice, and spices until smooth.
- Serve warm skewers and potatoes with ranch dip for dipping.
Notes
Feel free to experiment with different vegetables on the skewers or substitute chicken with shrimp or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg