Oregano Browned Chicken And Potatoes
Oregano browned chicken and potatoes features tender chicken breasts baked with flavorful oregano, lemon, and butter, complemented by crispy red potatoes—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine melted margarine or butter, lemon and pepper seasoning salt, and ReaLemon juice.
- Cut excess skin and fat from chicken breasts, if desired.
- Cut Red Bliss potatoes in half.
- Arrange chicken and potatoes in a baking dish.
- Brush the chicken with the butter mixture and season as desired.
- Sprinkle oregano leaves over the potatoes and chicken.
- Bake in the preheated oven for approximately 30 minutes or until cooked through.
Tips & Substitutions
For added flavor, consider marinating the chicken in the butter mixture for at least an hour before baking. If you don't have Red Bliss potatoes, you can substitute them with Yukon Gold or fingerling potatoes. Fresh oregano can be replaced with dried oregano, using about a third of the amount. This dish also works well with other herbs such as thyme or rosemary for a different twist.
Serving Suggestions
This Oregano Browned Chicken and Potatoes pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. A side of garlic bread or a light coleslaw would complement the flavors nicely. For a heartier option, serve it alongside rice or quinoa to soak up the delicious juices. This dish is perfect for a family dinner or as part of a casual gathering.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Oregano Browned Chicken And Potatoes contains roughly 118 calories, with 7g protein, 23g carbohydrates, and 3g fat. It is an excellent source of iron (50% of the Daily Value), dietary fiber (43% of the Daily Value), and calcium (31% of the Daily Value), and a good source of protein and vitamin C. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken breasts. Just keep in mind that the skin will add extra fat and can become crispy during baking, which some people enjoy. If you prefer a healthier option, skinless chicken breasts work just as well and will absorb the flavors from the butter mixture.
What if I don’t have lemon and pepper seasoning?
If you don’t have lemon and pepper seasoning, a mixture of regular salt, black pepper, and a splash of lemon juice can be used instead. You can also add a pinch of garlic powder or onion powder for additional flavor. Adjust the quantities to your taste preference.
Can I make this recipe in advance?
Absolutely! You can prepare the chicken and potatoes ahead of time, assemble them in the baking dish, and cover it with plastic wrap. Store it in the refrigerator for up to 24 hours before baking. When ready to cook, just remove the wrap and bake as instructed, adding a few extra minutes if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).