HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Creamy Oregano Sauce
Chicken & Creamy Oregano Sauce

Chicken & Creamy Oregano Sauce

with Rosemary Potatoes & Garlic Veggies

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It’s all about the sauce in this winning dinner – garlic and oregano combine in a creamy and delectable sauce that’s rich and indulgent. Teamed with succulent chicken, rosemary potatoes and garlicky veggies, you just can’t go wrong.

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 bunch


3 clove


½ bunch


1 bunch


1 packet

chicken thigh

1 packet

light cooking cream


½ cube

chicken stock

Not included in your delivery

olive oil

10 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat30.4 g
of which saturates16.1 g
Carbohydrate38.8 g
of which sugars10.1 g
Dietary Fibre0 g
Protein42.3 g
Cholesterol0 mg
Sodium331 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato into 2cm chunks. Slice the carrot (unpeeled) into thin sticks. Slice the zucchini in thin sticks. Roughly chop the silverbeet. Finely chop the garlic. Pick and finely chop the rosemary leaves (see ingredients). Pick and finely chop the oregano leaves.


Place the potato, rosemary and drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.


While the potato is baking, season the chicken thigh on both sides with salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. Cook the chicken until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness).


While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the silverbeet and cook, stirring until softened, 2-3 minutes. Add the carrot and zucchini and cook until tender, 2 minutes. Add 1/2 the garlic, then season with salt and pepper and cook until fragrant, 1 minute. Transfer to a bowl and set aside.


Return the frying pan to a medium heat with a drizzle of olive oil. Cook the oregano and remaining garlic until fragrant, 1 minute. Add the light cooking cream and cook for 1-2 mins. Add the chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and cook until slightly reduced, 3 minutes. Season with salt and pepper.


Slice the chicken. Divide the chicken, rosemary potatoes and garlic veggies between plates. Pour the creamy oregano sauce over the chicken to serve.