Oregano Chicken & Rosemary-Parmesan Fries

While the fries are baking, finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. Zest the lemon to get a good pinch, then slice into wedges. In a medium bowl, combine the oregano, yoghurt, the salt, lemon zest, a good squeeze of lemon juice, 3/4 of the garlic and a drizzle of olive oil. Season with a pinch of pepper. Add the chicken thigh and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets and roughly chop the stalk.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and a splash of water and cook, tossing, until tender, 8-10 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add a squeeze of lemon juice and season with a pinch of salt and pepper.

TIP: Add a dash of water to help speed up the cooking process.