FTC - NZ Chicken & Creamy Oregano Sauce

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

While the potatoes are baking, season the chicken thigh on both sides with a pinch of 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 the chicken onto a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness).

While the chicken is in the oven, 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 and a pinch of salt and pepper and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. Set aside.

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