Lemon & Oregano Chicken
with Chive Butter Sauce and Green Beans
There are two things to love about today's recipe. Firstly, it's delicious: juicy chicken thighs flavoured with lemon and oregano, served with potatoes and green beans and all finished off with a glossy, buttery sauce. Secondly, it all comes together so easily. Once you've got the chicken in the oven and the potatoes boiling away there's not much left to do. How will you use the free time? Let us know!
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
200
Asparagus
350
Salad Potatoes
½
Chicken Stock Powder
1
Echalion Shallot
½
Chives
2
British Streaky Bacon
4
British Chicken Thighs
½
Lemon
30
Unsalted Butter
¾
Dried Oregano
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Lay the chicken thighs on a lined baking tray. Sprinkle over the dried oregano and season with salt. Drizzle on a glug of oil and rub the seasoning into the chicken. Halve the lemon. Set one half aside and slice the other into thin half moons. Pop one on each thigh. Roast on the top shelf of your oven, 25-30 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Pop your kettle on to boil. Chop the new potatoes in half (no need to peel) or quarters if they are large, and pop in a large saucepan. Cover with boiling water and add a good pinch of salt. Cook over medium-high heat, 20-25 mins. TIP: The potatoes are cooked when you can easily slip a knife through. When done, drain in a colander and return to the pan to keep warm.
Meanwhile, trim the tops from the green beans. Halve, peel and thinly slice the shallot. Finely chop the chives (or use scissors if it's easier).
Heat a splash of oil in a frying pan over medium-high heat. Once hot, add the shallot to the pan and cook until soft stirring occasionally, 3 mins. Add the green beans and a splash of water. Cover the pan with a lid (or some foil) and steam until the beans are tender, 4-5 mins. Transfer to a bowl and cover with foil to keep warm. Wipe the pan out as we will need it for the sauce.
Put the now empty frying pan on high heat. Pour in the water (see ingredients for amount) and stir in the stock powder. Bring to the boil. Stir to dissolve the stock powder, then lower the heat to medium. Stir (or whisk) in the butter and then remove from the heat. Stir in half the chives and add a squeeze of lemon juice. Set aside and get ready to serve.
Season the potatoes with pepper. Add a drizzle of oil and sprinkle over the remaining chives. Share the potatoes between your plates. Lay the chicken and green beans alongside. Spoon over the buttery sauce. Enjoy!
