Austrian Herb-Roasted Chicken with Potato Rösti

1 small chicken breast (about 150g) 1 medium potato (about 150g) 1 tsp olive oil 1/2 tsp dried marjoram 1/2 tsp dried thyme 1 garlic clove, minced Salt and pepper to taste 1 tsp plain low-fat yogurt (optional, for serving) Fresh parsley for garnish

Ingredient substitutions

• Dried marjoram: Use an equal amount of dried oregano for a similar savory herbal note.
• Dried thyme: Use an equal amount of dried rosemary, crumbled finely.
• Plain low-fat yogurt: Use an equal amount of plain whole-milk yogurt.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A dry Austrian Grüner Veltliner
Its fresh, peppery character complements the herbs and cuts through the rösti's crisp richness.

Non-alcoholic: Sparkling water with lemon

A wholesome Austrian-inspired main dish featuring tender herb-roasted chicken paired with crispy potato rösti. This healthy recipe balances simple ingredients with traditional flavors for a satisfying meal.

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.

Tips for Austrian Herb-Roasted Chicken with Potato Rösti

• A well-dried potato gives the rösti a crisp surface; excess moisture can leave it soft and pale.
• Keep the rösti fairly thin so its center cooks before the browned exterior gets too dark.
• Let the chicken rest briefly before slicing; the breast should look opaque throughout and feel firm, not rubbery.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the rösti may lose some crispness.

Frequently asked questions

How can I tell when the rösti is crisp?

Look for a golden-brown surface and use a thin spatula to check that it releases from the pan without tearing.

Can I prepare any of this ahead?

You can mix the herb oil ahead and refrigerate it covered. Grate the potato shortly before cooking, since it can discolor and release moisture.

What can I serve alongside it?

A simple green salad or steamed green beans make a light accompaniment to the chicken and potato.