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Roasted oregano chicken

Name: Roasted oregano chicken
Cook time: 30 min
Yield: 4

with gourmet potatoes and whipped ricotta

Ready in around 30 mins

RECIPE FACT:

The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travellers cooked their food in big kettles over open fires.

Nutritional Info:

Energy: 2761kj (660Kcal)
Protein: 48g
Carbohydrate: 29g
Fat: 35g
Contains: Milk, Tree nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 200°C (fan bake). Boil the kettle.
1. TO COOK THE POTATOES AND RED ONION:

While the oven is heating pour a tbsp of oil into a baking dish and place in the oven. Peel the red onion and cut in 1cm wedges. Once the oven is up to temperature, carefully add the steamed gourmet potatoes and sliced red onion to the oven dish and turn to coat well in the oil. Season with salt and pepper and cook in the oven for 20-22 mins.
2. TO PREPARE THE VEGETABLES:

Trim both ends of the green beans and cut them in half. Finely chop the Italian parsley leaves discarding the stalks. Set aside all of the above until needed.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut chicken into 4 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken pieces and the oregano oil and cook for 2 mins until fragrant. Add the green beans, ½ cup of water and cook for 2 mins. Lastly add the peas, season with salt and pepper and cook for a further 2 mins or until the chicken is cooked through.
TO SERVE:

Divide the potatoes onto plates with a serving of chicken, vegetables and a drizzle of the cooking liquor. Top with a serving of whipped ricotta, toasted pinenuts and a sprinkle of chopped Italian parsley.