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!
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.
Ingredients
4 unit(s)
British Chicken Thighs
¾ sachet(s)
Dried Oregano
½ unit(s)
Lemon
350 grams
Salad Potatoes
150 grams
Green Beans
1 unit(s)
Echalion Shallot
½ bunch(es)
Chives
10 grams
Vegetable Stock Paste
1 unit(s)
Garlic Clove
Not included in your delivery
50 milliliter(s)
Water
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Keep the butter in your fridge, you need it cold. Lay the chicken thighs on a 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: Wash your hands and equipment after handling the chicken and its packaging. The chicken is cooked when it is no longer pink in the middle
Bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Chop the new potatoes into 2cm chunks (no need to peel).When boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 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 softened, 3 mins, stirring occasionally. 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.
Pop the pan back on medium heat with a drizzle of oil. Add the garlic and stir-fry for 30 secs. Stir the water (see ingredients for amount) and stock paste, bring to the boil, boil for 1 min. Turn the heat down to low and whisk in the cold butter (see pantry for amount) until melted and the sauce has thickened. Taste and season with salt and pepper, if needed.
Stir half the chives and a squeeze of lemon into the sauce. Season the potatoes with black pepper. Add a drizzle of oil and sprinkle over the remaining chives. Share the spuds between your plates. Lay the chicken and green beans alongside. Spoon over the buttery sauce. Enjoy!
