Baked Oregano Chicken

While the potatoes are roasting, pick and finely chop the oregano leaves. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. In a medium bowl, combine the oregano, Greek yoghurt (see ingredients list), lemon zest, 1/2 the garlic and a drizzle of olive oil. Season with the salt (see ingredients list) and a pinch of pepper. Add the chicken thighs and toss to coat.

Slice the carrot (unpeeled) into 0.5cm batons. Cut the broccoli into 2cm florets, then roughly chop the stalk. Slice the zucchini into 1cm batons. Cut the lemon in half.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken to the pan. Cook for 2-3 minutes each side or until golden. Transfer to a separate oven tray lined with baking paper and pour over any oil left in the pan. Bake for 7-11 minutes or until cooked through.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and a splash of water and cook for 4-5 minutes, or until nearly tender. Add the zucchini and cook for 3-4 minutes, or until tender. Add the remaining garlic and cook for a further 1 minute, or until fragrant. Season with a pinch of salt and pepper and a squeeze of lemon juice.