Family Favourite Lemon & Oregano Chicken

Meanwhile, zest and halve the lemon, then slice one half into half moons.

Trim the green beans. Halve, peel and thinly slice the shallot.

Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).

Lay the chicken thighs on a baking tray, drizzle with oil, sprinkle over the dried oregano and season with salt and pepper. Top with the lemon slices.

Roast on the middle shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in half the garlic, then turn the heat down to medium and cook for 1 min. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Transfer to a bowl and cover to keep warm.

Return the (now empty) frying pan to medium heat with a drizzle of oil.

Add the shallot and cook until softened, 3-4 mins. Stir in the remaining garlic and cook, 30 secs.

Add the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced slightly, 2-3 mins. 

Stir through the butter (see pantry for amount) until melted, then remove from the heat. Stir in half the chives and a squeeze of lemon juice.

Taste and season with salt, pepper and more lemon juice if needed.