Grilled Lemon-Oregano Chicken with Dill Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 500 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

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