Confit Chicken Maryland with Oregano and Feta

Steps

1. Preheat oven to 220°C Set aside a small roasting dish. Bring a medium pot of salted water to the boil. Roughly chop oregano (reserving a few leaves for garnishing). Remove chicken from pack and remove excess fat. Place chicken in roasting dish, rub with oregano and season lightly.
2. Roast chicken Roast chicken in oven, for about 25 minutes, basting with juices every 10 minutes, until golden and heated through. “Basting” involves spooning roasting dish juices over the chicken. This gives the chicken a crispy golden skin! Cut courgette into 1cm batons and trim beans. Set aside.
3. Cook quinoa When chicken has 20 minutes remaining, cook quinoa in pot of boiling water, for about 15 minutes, until tender with a slight bite. Drain well and return to pot with spinach, lemon juice and mustard. Season to taste and set aside, covered.
4. Make feta cream While quinoa cooks, prepare feta cream. Crumble feta into a small bowl and add milk. Use a whisk to whip, until smooth. Set aside.
5. Cook greens When quinoa has about 5 minutes remaining, cook greens. Heat butter and a drizzle of oil in a medium fry-pan on medium-high heat. Cook courgette and beans for 2-3 minutes, until tender. Season and set aside.
6. To serve Spoon feta cream onto plates and spread. Top with quinoa, greens and confit chicken. Sprinkle over reserved oregano leaves.