Oregano Chicken & Rosemary Parmesan Fries

While the fries are baking, finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. Zest the lemon to get a good pinch. In a medium bowl, combine the oregano, Greek yoghurt, salt, lemon zest, a good squeeze of lemon juice, 3/4 the garlic and a drizzle of olive oil. Season with a pinch of pepper. Add the chicken thighs and toss to coat.

Place the chicken on a second oven tray lined with baking paper and spoon over any excess marinade from the bowl. Bake for 25 minutes or until cooked through.

While the chicken is baking, slice the zucchini into 1cm batons. Slice the carrot (unpeeled) into 0.5cm batons. TIP: You can cut the zucchini and carrot into half moons if you prefer! Chop the broccoli florets and stalk into small pieces.

When the potatoes have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and zucchini and cook for 8-10 minutes or until tender. TIP: Add a dash of water to help speed up the cooking process. Add the remaining garlic and cook for 1 minute, or until fragrant. Season with a pinch of salt and pepper and a squeeze of lemon juice.