Family Favourite Lemon & Oregano Chicken
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Family Favourite Lemon & Oregano Chicken

Family Favourite Lemon & Oregano Chicken

with Chive Butter Sauce and Garlicky Green Beans

This Family Favourite Lemon & Oregano Chicken is inspired by the flavours of Greece. An easy chive butter sauce brings extra flavour and is a deliciously simple way to elevate your dinner and try something new.

Tags:
Family Friendly
•High Protein

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lemon

150 grams

Green Beans

1 unit(s)

Echalion Shallot

1 bunch(es)

Chives

1 unit(s)

Garlic Clove

4 unit(s)

British Chicken Thighs

1 sachet(s)

Dried Oregano

10 grams

Chicken Stock Paste

Not included in your delivery

75 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)2998 kJ
Energy (kcal)717 kcal
Fat35.8 g
of which saturates13.2 g
Carbohydrate57.9 g
of which sugars9.6 g
Dietary Fiber10.3 g
Protein50.1 g
Salt1.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Zester
•Garlic Press
•Pan
•Lid

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

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).

Roast the Chicken
3

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.

Fry the Beans
4

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.

Make the Sauce
5

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.

Finish and Serve
6

When everything's ready, add the lemon zest and remaining chives to the roasted potato chunks. Toss to combine.

Share the chicken thighs between your plates. Serve the potato chunks and garlicky green beans alongside.

Spoon the chive butter sauce over the chicken.

Enjoy!