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.
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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.
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!
