Grilled Lemon-Oregano Chicken with Roasted Garlic 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 developed and reviewed.

Juicy grilled chicken breasts marinated in fresh lemon and oregano, paired with crispy roasted garlic potatoes. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs chicken breasts, fresh lemon juice, fresh oregano leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp chopped fresh oregano, 6 minced garlic cloves, 1/4 cup olive oil, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
  2. Step 2: Place 4 chicken breasts in a resealable bag and pour marinade over them. Seal and refrigerate for at least 1 hour.
  3. Step 3: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tbsp chopped rosemary, 1 tbsp olive oil, and a pinch of salt and pepper. Spread on a baking sheet.
  4. Step 4: Roast potatoes in the oven for 25 minutes until golden and crispy, turning once halfway through.
  5. Step 5: While potatoes roast, heat a grill or grill pan over medium-high heat. Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  6. Step 6: Let chicken rest 5 minutes before slicing. Serve alongside the roasted garlic potatoes.

Related recipes