Austrian Herb-Roasted Chicken with Potato Rösti

Name: Austrian Herb-Roasted Chicken with Potato Rösti
Total time: 35 min
Yield: 1 serving
Cuisine: Austrian
Ingredients: 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

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35 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

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, 350 kcal

Protein37 g

Carbohydrates29 g

Fat10 g

Fiber 3 g · Sugar 2 g · Sodium 450 mg

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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.

Main Dish Austrian Healthy

Steps

Preheat oven to 200°C (390°F).
Peel and grate the potato. Place grated potato in a clean kitchen towel and squeeze out excess moisture.
In a bowl, mix grated potato with a pinch of salt and pepper.
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.
In a small bowl, combine olive oil, minced garlic, dried marjoram, thyme, salt, and pepper.
Rub the chicken breast with the herb mixture and place it on a baking tray.
Roast chicken in the oven for 20 minutes or until cooked through and juices run clear.
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.