Grilled Lemon-Oregano Chicken with Dill Potatoes
Juicy chicken breasts marinated in citrus and herbs, paired with golden roasted potatoes finished with fresh dill. This Greek recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (about 6 oz each) chicken breasts
- 3 tbsp olive oil
- 1 lemon
- 1 tsp dried oregano
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb (about 4 medium) potatoes
- 2 tbsp fresh dill
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 3 tbsp olive oil, 1 lemon (zested and juiced), 1 tsp dried oregano, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts (about 6 oz each) in a shallow dish, pour the marinade over them, and let sit for 15 minutes.
- Step 2: Toss 1 lb peeled and cubed potatoes (1/2-inch cubes) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F for 25 minutes until golden and tender.
- Step 3: Grill the marinated chicken for 6-7 minutes per side over medium-high heat (375°F) until internal temperature reaches 165°F. Let rest for 5 minutes, then slice. Discard any remaining marinade. Serve with roasted potatoes and sprinkle with 2 tbsp chopped fresh dill.
Frequently asked questions
How long does Grilled Lemon-Oregano Chicken with Dill Potatoes take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lemon-Oregano Chicken with Dill Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in Grilled Lemon-Oregano Chicken with Dill Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lemon-Oregano Chicken with Dill Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lemon-Oregano Chicken with Dill Potatoes?
Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
