Marjoram pairs particularly well with thyme, so I'd consider using that. It tends to be a bit stronger than dill, so I'd use 2 - 3 tablespoons, coarsely chopped, at most. Oregano would also go well here, given the olives. It is quite strong as well when fresh, so I'd use less of that, too. If I couldn't easily get fresh oregano or marjoram, I'd use dried (a tablespoon or so, crushed in a mortar and pestle to release its fragrance), but then add a couple handfuls of arugula to brighten things up (color wise).
Incidentally, marjoram is easy to grow in pots - in fact, because it needs less water than many plants, I found that it's easier, in fact, to grow in a pot than in my garden. ;o)
As in most cases, you should substitute with an herb you like: tarragon, thyme, whatever.
Both chicken and potatoes pair with a large number of herbs so you have many opportunities here. If subbing with sage or rosemary I would use far less. Use your best judgment based on your taste and those of your guests who will be joining you at your dinner table.
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Incidentally, marjoram is easy to grow in pots - in fact, because it needs less water than many plants, I found that it's easier, in fact, to grow in a pot than in my garden. ;o)
Both chicken and potatoes pair with a large number of herbs so you have many opportunities here. If subbing with sage or rosemary I would use far less. Use your best judgment based on your taste and those of your guests who will be joining you at your dinner table.
Ultimately pleasing them is the most important.
Best of luck.