Steps
1. Preheat oven to 200°C (390°F).
2. Peel and grate the potato. Place grated potato in a clean kitchen towel and squeeze out excess moisture.
3. In a bowl, mix grated potato with a pinch of salt and pepper.
4. Heat half the olive oil in a non-stick pan over medium heat. Add potato mixture and press down to form a flat cake. Cook for about 5 minutes until golden and crispy, then carefully flip and cook another 5 minutes. Remove and keep warm.
5. In a small bowl, combine olive oil, minced garlic, dried marjoram, thyme, salt, and pepper.
6. Rub the chicken breast with the herb mixture and place it on a baking tray.
7. Roast chicken in the oven for 20 minutes or until cooked through and juices run clear.
8. Serve the herb-roasted chicken on a plate with the crispy potato rösti. Garnish with fresh parsley and a dollop of low-fat yogurt if desired.