Oregano Chicken with Green Beans & Kalamata Olives

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 minutes or until just tender. Drain and return the potatoes back to the saucepan. Cover with a lid and shake the saucepan vigourously to roughen up the edges.

Transfer the potato to a lined oven tray, with the red onion, green beans and kalamata olives. Drizzle with half of the olive oil and toss to coat well. Season with salt and pepper and sprinkle with half of the oregano. Cook in the oven for 20 minutes or until the potato is golden.

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

Heat an ovenproof medium frying pan over a medium heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for a further 7-10 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 the chicken as instructed.