{"id":5466,"date":"2024-03-26T11:00:00","date_gmt":"2024-03-26T11:00:00","guid":{"rendered":"https:\/\/www.thefarmingwife.com\/?p=5466"},"modified":"2024-03-26T14:37:37","modified_gmt":"2024-03-26T14:37:37","slug":"marjoram-lemon-chicken-with-roasted-garlic-and-herb-potatoes","status":"publish","type":"post","link":"https:\/\/www.thefarmingwife.com\/marjoram-lemon-chicken-with-roasted-garlic-and-herb-potatoes\/","title":{"rendered":"Marjoram Lemon Chicken with Roasted Garlic and Herb Potatoes"},"content":{"rendered":"\n
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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<\/a> 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!!<\/p>\n\n\n\n

Ingredients:<\/h4>\n\n\n\n
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  • For the Chicken:<\/strong><\/li>\n\n\n\n
  • 4 boneless, skinless chicken breasts<\/li>\n\n\n\n
  • 1\/4 cup olive oil<\/li>\n\n\n\n
  • 4 cloves garlic, finely minced<\/li>\n\n\n\n
  • 1 tablespoon fresh marjoram, finely chopped<\/li>\n\n\n\n
  • Zest and juice of 2 lemons<\/li>\n\n\n\n
  • Sea salt and freshly ground black pepper<\/li>\n\n\n\n
  • For the Brine:<\/strong><\/li>\n\n\n\n
  • 4 cups water<\/li>\n\n\n\n
  • 1\/4 cup kosher salt<\/li>\n\n\n\n
  • 2 tablespoons sugar<\/li>\n\n\n\n
  • A few sprigs of marjoram<\/li>\n\n\n\n
  • Peel of 1 lemon<\/li>\n\n\n\n
  • For the Potatoes:<\/strong><\/li>\n\n\n\n
  • 1.5 pounds baby potatoes, halved<\/li>\n\n\n\n
  • 2 tablespoons olive oil<\/li>\n\n\n\n
  • 2 teaspoons fresh marjoram, chopped<\/li>\n\n\n\n
  • 4 cloves garlic, whole and slightly crushed<\/li>\n\n\n\n
  • Sea salt and freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/h4>\n\n\n\n
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    1. Brine the Chicken<\/strong>: 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.<\/li>\n\n\n\n
    2. Prepare Potatoes<\/strong>: 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\u00b0F (220\u00b0C) for 25-30 minutes until golden and tender, stirring halfway through.<\/li>\n\n\n\n
    3. Marinade<\/strong>: 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.<\/li>\n\n\n\n
    4. Pan-Sear Chicken<\/strong>: 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.<\/li>\n\n\n\n
    5. Finish in Oven<\/strong>: Pour reserved marinade over the seared chicken. Bake at 375\u00b0F (190\u00b0C) for 15-20 minutes, or until the internal temperature reaches 165\u00b0F (74\u00b0C). Let rest for 5 minutes before serving.<\/li>\n\n\n\n
    6. Serve<\/strong>: Slice chicken and arrange on plates with roasted garlic and herb potatoes. Drizzle any pan juices over the chicken. Garnish with fresh marjoram leaves.<\/li>\n<\/ol>\n\n\n\n

      Pro Tip:<\/h4>\n\n\n\n
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      • 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.<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        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!!<\/p>\n","protected":false},"author":2,"featured_media":5468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[157,306],"tags":[78,94,113],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.thefarmingwife.com\/wp-content\/uploads\/2024\/03\/Marjoram-lemon-chicken.png?fit=1080%2C1080&ssl=1","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/p2H1fe-1qa","_links":{"self":[{"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/posts\/5466"}],"collection":[{"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/comments?post=5466"}],"version-history":[{"count":3,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/posts\/5466\/revisions"}],"predecessor-version":[{"id":5470,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/posts\/5466\/revisions\/5470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/media\/5468"}],"wp:attachment":[{"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/media?parent=5466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/categories?post=5466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thefarmingwife.com\/wp-json\/wp\/v2\/tags?post=5466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}