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Oregano Chicken

Oregano Chicken with Sautéed Spinach and Lemon Potatoes

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Recipe Details


Transport yourself to the Mediterranean with this satisfying Greek-inspired dish. Here, Chef Laura’s marinating chicken in white wine, garlic, and lemon for a burst of bright flavor and acidity, then searing it until moist and tender. She’s serving it with spinach sautéed with the leftover juices in the pan for extra richness, plus roasted potatoes tossed with lemon and parsley. Bring on the culinary wanderlust...


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Laura

By Chef Laura

Nutritional info

  • Calories 570
  • Protein 44g
  • Total Carb 50g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    2 cloves
  • white wine
    2 tablespoons
    white wine
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • Yukon Gold potatoes
    1 pound
    Yukon Gold potatoes
  • lemon
  • shallot
  • baby spinach
    5 ounces
    baby spinach
  • oregano
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • baking sheet
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Marinate Chicken

    Marinate Chicken

    Preheat oven to 450ºF. Rinse all produce. Roughly chop oregano leaves, discarding stems. Using the flat side of a knife, gently crush garlic cloves. In a large shallow bowl or resealable plastic bag, combine white wine, oregano, crushed garlic cloves, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

  2. Prepare Ingredients

    Prepare Ingredients

    While chicken marinates, halve potatoes lengthwise, and arrange cut-side down on cutting board. Cut each half lengthwise into 3 equal wedges and transfer to a baking sheet. Halve lemon. Roughly chop parsley leaves, discarding stems. Peel shallot, halve, and thinly slice.

  3. Roast Potatoes

    Roast Potatoes

    Toss potatoes on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until golden and tender, 25 minutes. Then, remove from oven and allow to cool on baking sheet, at least 5 minutes.

  4. Cook Chicken

    Cook Chicken

    While potatoes roast, remove chicken from marinade, allowing excess liquid to drip off. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer to serving plates and cover with foil until ready to serve, leaving juices behind in pan for the next step.

  5. Sauté Spinach

    Sauté Spinach

    Return pan from chicken to medium heat, adding more olive oil to coat bottom of pan as needed. When oil is shimmering, add shallot and cook, scraping up any brown bits from pan, until beginning to brown, about 3 minutes. Add spinach to pan and sauté, stirring, until wilted, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired and remove from heat.

  6. Plate Oregano Chicken

    Plate Oregano Chicken

    Once potatoes have cooled, still on baking sheet, squeeze over juice of 1 lemon and toss with parsley to coat. Transfer sautéed spinach and lemon potatoes to serving plates with oregano chicken. Dig in!

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