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Marjoram Lemon Chicken with Roasted Garlic and Herb Potatoes

Easy and fabulous, I like recipes that start with simple ingredients and you end up with a big win. This is that sort of recipe. Marjoram and lemon transform chicken into a beautifully flavored meal. Don’t skip the brine step. Include it anytime you are making chicken. It’s easy and levels up your protein. Enjoy!!


  • For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh marjoram, finely chopped
  • Zest and juice of 2 lemons
  • Sea salt and freshly ground black pepper
  • For the Brine:
  • 4 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons sugar
  • A few sprigs of marjoram
  • Peel of 1 lemon
  • For the Potatoes:
  • 1.5 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 teaspoons fresh marjoram, chopped
  • 4 cloves garlic, whole and slightly crushed
  • Sea salt and freshly ground black pepper


  1. Brine the Chicken: Dissolve the kosher salt and sugar in water, adding lemon peel and marjoram sprigs. Submerge the chicken breasts in the brine and refrigerate for 1 to 2 hours. This step enhances moisture and flavors.
  2. Prepare Potatoes: Toss halved baby potatoes with olive oil, chopped marjoram, whole garlic cloves, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes until golden and tender, stirring halfway through.
  3. Marinade: Combine olive oil, minced garlic, chopped marjoram, lemon zest, and juice. Season with salt and pepper. Remove chicken from brine, pat dry, and marinate while potatoes start roasting.
  4. Pan-Sear Chicken: Heat a skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear each side until golden, about 2-3 minutes per side. Transfer to a baking dish.
  5. Finish in Oven: Pour reserved marinade over the seared chicken. Bake at 375°F (190°C) for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
  6. Serve: Slice chicken and arrange on plates with roasted garlic and herb potatoes. Drizzle any pan juices over the chicken. Garnish with fresh marjoram leaves.

Pro Tip:

  • After transferring the chicken to the oven, deglaze the skillet with a splash of white wine, scraping up any browned bits for added flavor. Reduce and spoon over chicken before serving.

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