Oregano Chicken

Prep: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Mince or grate the garlic. Finely chop 4 tsp oregano leaves (double for 4 people.) Zest, then juice the lemon.

Roast the veggies: Toss the potatoes, red onion, green beans and olives with a drizzle of oil on a baking sheet. Sprinkle with 1/3 of the oregano. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown, 25-28 min.

Meanwhile, in a medium bowl, stir the garlic, lemon zest, half the lemon juice and half of the leftover oregano. Season with salt and pepper. Add the chicken breasts and toss to coat.

Cook the chicken: Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer the chicken to a plate.

Make the pan sauce: In the same pan, add the honey, remaining oregano, remaining lemon juice and 1/2 cup water (double for 4 people.) Cook, stirring and scraping the brown bits from the bottom of the pan, until it comes to a simmer, 1-2 min.