Dinner recipe
Chicken thigh fillets roasted with new potatoes, green beans, cherry tomatoes, red onion, lemon, and oregano.
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Ingredients
large baking tray, mixing bowl, grater, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Halve the new potatoes, trim the green beans, halve the tomatoes, slice the red onion into wedges, grate the garlic, chop the parsley, zest one lemon, and cut both lemons into wedges.
Toss the potatoes and red onion on a large baking tray with 1 tablespoon olive oil, half the oregano, a pinch of salt, and black pepper. Roast for 14 minutes until the potatoes start to colour.
Meanwhile, toss the chicken with the garlic, lemon zest, the remaining oregano, 1 tablespoon olive oil, a pinch of salt, and black pepper.
Nestle the chicken among the potatoes, add the tomatoes, and roast for 16-18 minutes until the chicken is opaque throughout and the potato edges are crisp.
Toss the green beans with the remaining olive oil and a pinch of salt. Scatter them over the tray and roast for 6-8 minutes until bright green with lightly blistered edges.
Squeeze a little lemon over the tray, scatter with parsley, and serve with the remaining lemon wedges.
