HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Oregano Chicken
Baked Oregano Chicken

Baked Oregano Chicken

with Rosemary Parmesan Fries

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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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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 bunch


⅓ packet

grated Parmesan cheese


3 clove


1 bunch


½ tub

Greek-style yoghurt


1 packet

chicken thigh

1 unit


1 unit


1 head


1 tub

garlic aioli


1 unit


Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2650 kJ
Fat29.4 g
of which saturates6.1 g
Carbohydrate37.8 g
of which sugars9.4 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium690 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1cm fries. Pick and finely chop the rosemary leaves. Roughly chop the shaved Parmesan cheese (see ingredients list). 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, and bake for 25-30 minutes or until tender. Remove the tray, sprinkle with the grated Parmesan cheese (see ingredients list) and bake for a further 5 minutes, or until golden and crisp.


While the potatoes are baking, pick and finely chop the oregano leaves. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. In a medium bowl, combine the oregano, Greek yoghurt (see ingredients list), lemon zest, 1/2 the garlic and a drizzle of olive oil. Season with the salt and a pinch of pepper. Add the chicken thighs and toss to coat.


Slice the carrot (unpeeled) into 0.5cm batons. Cut the broccoli into 2cm florets, then roughly chop the stalk. Slice the courgette into 1cm batons. Cut the lemon in half.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken to the pan. Cook for 2-3 minutes each side or until golden. Transfer to a separate oven tray lined with baking paper and pour over any oil left in the pan. Bake for 7-11 minutes or until cooked through.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli, carrot and a splash of water and cook for 4-5 minutes, or until nearly tender. Add the courgette and cook for a further 3-4 minutes, or until tender. Add the remaining garlic and cook for a further 1 minute, or until fragrant. Season with a pinch of salt and pepper and a squeeze of lemon juice.


Divide the oregano chicken, rosemary Parmesan fries and veggies between plates. Serve with a dollop of garlic aioli.