Lemon and Oregano Chicken with Southern Flame Yams and Feta Whip

Steps

1. Preheat oven to 220°C. Set aside a medium baking dish. Peel and cut shallot into quarters. Thinly slice garlic. Dice yams 2cm. Place all in baking dish. Drizzle with olive oil and season. Roast for an initial 10 minutes. Dice courgette and carrot 1cm and thinly slice lemon into 3. Pat chicken dry, season and coat in oregano herb blend.
2. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken for about 1 minute each side, until golden but not cooked through. Set aside and reserve pan.
3. Return pan to low heat and add wine/water. Cook for about 1 minute, scraping the pan as you go. Add stock, bring to a simmer and remove pan from heat.
4. After yams have had 10 minutes cook time, remove baking dish from oven and add courgette, carrot and chicken. Pour all pan juices into tray and top chicken with slices of lemon.
5. Return dish to oven, for about 10 minutes, until yams are tender and chicken is cooked through. Set aside to rest, covered for 2-3 minutes before slicing thickly. Add spinach and butter to dish, season, stir to combine and return to oven to wilt for about 1 minute.
6. To serve, spoon yams and vegetables onto a plate. Top with sliced chicken, spoon over any juices, and crumble over feta.