Oregano Chicken

Place the potatoes in a large saucepan. Cover them with water and place over a high heat. Bring to the boil and cook for 10-15 minutes or until just tender. Drain and return the potatoes back to the saucepan. Cover with a lid and shake the saucepan vigorously to roughen up the edges. This will make the potatoes crunchy on the outside and fluffy in the centre.

Meanwhile, combine the garlic, lemon zest, half of the lemon juice, half of the olive oil, and half of the oregano in a medium bowl. Season with salt and pepper. Add the chicken breasts and toss to coat well. Set aside.

Once the potatoes are cooked transfer them to a lined oven tray, with the red onion, green beans, and kalamata olives (you can place these on the side of the tray when cooking if the kids don’t like olives). Drizzle with the remaining olive oil and toss to coat well. Season with salt and pepper and sprinkle with the remaining oregano. Cook in the oven for 20 minutes or until the potatoes are golden.

Heat a large ovenproof frying pan over a medium-high heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for a further 10-12 minutes (to cook alongside the veggies) or until the chicken is cooked through. Cooking times may vary depending on the thickness of the chicken breasts. Tip: If you don’t have an ovenproof frying pan simply transfer the chicken on to a lined oven tray after pan-frying and cook in the oven as instructed.