Dinner recipe
Chicken thigh fillets roasted with new potatoes, green beans, cherry tomatoes, red onion, lemon, and oregano.
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Ingredients
two shallow35x25cm roasting trays, oven with two spaced shelves, 3l saucepan, colander, clean food thermometer, knife and board, scales and measuring jug
Method
For more than four servings, cook separate batches of no more than four, using each batch’s share of every displayed ingredient. Keep the same tray sizes, piece thicknesses and cooking times; allow extra time for each batch. Heat the oven to 220°C conventional /200°C fan. Cut potatoes into 2cm pieces and onion into eight wedges. Halve tomatoes, trim green beans, crush garlic and chop parsley. Measure 2g lemon zest and 30ml juice from the displayed lemons. Cut the remaining fruit into wedges, saving any excess.
Divide potatoes and onion between the two 35×25cm trays, toss with 15ml oil and half the oregano, and spread in a single layer. Roast for 20 minutes, turning and swapping shelves halfway.
Open the boneless chicken thighs flat, no thicker than 2cm, and coat with all garlic, measured lemon zest and juice, remaining oregano and 15ml oil. Wash hands and utensils after raw chicken.
Divide the chicken and tomatoes between the trays alongside the potatoes, leaving gaps around the chicken. Roast for 25–30 minutes, turning the chicken and swapping shelves halfway. Check several thickest pieces reach 75°C for 30 seconds with a clean probe; continue and recheck if necessary. Potatoes should pierce easily and chicken should be golden and opaque throughout.
During the final 10 minutes, bring all measured water to the boil in a 3l pan. Boil the green beans for 6–8 minutes until tender with a slight bite; drain and toss with the remaining 15ml oil.
Divide all chicken, potatoes, onion, tomatoes and green beans equally between serving plates. Spoon over the hot tray juices, scatter all parsley and serve with all prepared lemon wedges.
