Oregano Chicken & Rosemary Parmesan Fries
with Garlic Veggies
This oregano chicken, marinated in Greek yoghurt, is a simple combination that has been tried-and-tested and never fails to deliver a tender and flavoursome result. Served alongside the cheesy herb fries this dish is sure to be a hit.
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Ingredients
4 unit
potatoes
1 bunch
rosemary
2 packet
grated Parmesan cheese
(Contains Milk;)
3 clove
garlic
1 bunch
oregano
1 tub
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken thigh
1 unit
zucchini
2 unit
carrot
1 head
broccoli
1 tub
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
½ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1cm fries. Pick and finely chop the rosemary leaves. Place the potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake for 25-30 minutes or until tender. In the last 5 minutes of cook time, sprinkle with the grated Parmesan cheese and bake until melted.
While the fries are baking, finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. In a medium bowl, combine the oregano, Greek yoghurt, salt, 1/2 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.
Thickly slice the chicken. Divide the oregano chicken, rosemary Parmesan fries and veggies between plates. Serve with the garlic aioli.
TIP: For kids, follow our serving suggestion in the main photo!