In a medium bowl, mix together fresh lemon zest, lemon juice, minced garlic, olive oil, dried oregano, dried spearmint, sea salt, and freshly ground black pepper. Set aside one-third of the marinade for later use.

Gently pound the chicken breasts to an even thickness of about ¾ inch. Submerge the chicken in the marinade, cover with plastic wrap, and refrigerate for 4-6 hours.

Preheat your grill to medium-high heat, around 400°-450°F. Lightly oil the grate to prevent sticking.

After marinating, season the chicken lightly with salt and pepper. Grill each piece for 5-6 minutes per side, aiming for an internal temperature of 165°F.

Brush the chicken with reserved marinade just before removing from the heat.

Transfer the chicken from the grill to a plate and let it rest for about 5-6 minutes, loosely covered with foil.

In a large pot, boil small red or yellow potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and let cool slightly.

Preheat the oven to 450°F.

Place the cooked potatoes on a parchment-lined baking sheet and gently smash each potato twice.

Brush the smashed potatoes with olive oil and season with salt, pepper, and minced herbs. Bake for 20-25 minutes, or until crispy.