Preheat the oven to 220°C/200°C fan-forced. Cut the potato into 2cm chunks. Slice the carrot (unpeeled) into thin sticks. Slice the zucchini in thin sticks. Roughly chop the silverbeet. Finely chop the garlic. Pick and finely chop the rosemary leaves (see ingredients). Pick and finely chop the oregano leaves.

Place the potato, rosemary and drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

While the potato is baking, season the chicken thigh on both sides with salt and pepper. Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. Cook the chicken until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes (depending on thickness).

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the silverbeet and cook, stirring until softened, 2-3 minutes. Add the carrot and zucchini and cook until tender, 2 minutes. Add 1/2 the garlic, then season with salt and pepper and cook until fragrant, 1 minute. Transfer to a bowl and set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the oregano and remaining garlic until fragrant, 1 minute. Add the light cooking cream and cook for 1-2 mins. Add the chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and cook until slightly reduced, 3 minutes. Season with salt and pepper.

Slice the chicken. Divide the chicken, rosemary potatoes and garlic veggies between plates. Pour the creamy oregano sauce over the chicken to serve.