Recipe: Lemon, Garlic and Herb Chicken Thigh Tray Bake

This tray bake is simple, tasty and ready in an hour and needs very little prep, hooray! Using chicken thighs gives crispy and moist meat and the juices released from the skin is just perfect for roasting those potatoes in. The lemon, garlic and herb flavour combination used gives this dish a real freshness about it.

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You will need:

  • 5/6 Chicken Thighs
  • 4/5 Potatoes
  • 2 Carrots
  • Baby Courgettes (5/6), halved lengthways
  • 6 Cloves of Garlic
  • 2 Lemons
  • 1 tablespoon dried Herbs de Provence
  • 1 Chicken Stock cube
  • Salt and Pepper to Season

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Method:

  1. Preheat oven to 190 degrees Celsius.
  2. Dice potatoes and chop carrots and place in a large baking tray with a glug of olive oil
  3. Chop half of the garlic cloves and crush the other half using the back of the knife and a strong firm push down.
  4. Score the skin of the chicken thighs so the flavours sink in well and place skin side up on top of the veg.
  5. Squeeze over the juice of the lemon and add the rest of the lemon to the tray, sprinkle over the garlic, chicken stock cube, herbs and season with salt and pepper.
  6. Mix well to ensure the seasoning is mingling well with all the meat and veg and roast for 20 mins.
  7. Remove the tray from the oven and give it a shake, turn over the chicken thighs so the skin side is down and return to the warmth of the oven roast for a further 20 mins.
  8. Take out the oven and turn over the chicken so that it is skin side up again and add the courgettes to the tray, give the tray another good shake. Turn up the oven to 220 degrees Celsius and roast for a final 20 mins until the chicken and veg is golden and crispy. Serve and enjoy!
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Recipe: Tzatziki

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This is my recipe for my ultimate favourite dip Tzatziki. This is a real taste of holiday and always brings me a sunny feeling. For over 10 years I have holidayed in Cyprus or Greek island where this dip is an ultimate staple. When eating Greek you NEED this dip. I love it.

You will need:

  • 1/2 Cucumber
  • 300g Greek Yoghurt (full fat, low fat, whatever you fancy)
  • 2 Cloves of Garlic
  • 15- 20 Fresh Mint Leaves
  • Juice of 1/2 to 1 Lemon
  • Salt and Pepper to season

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Method:

  1. In a preheated oven, roast the whole garlic cloves in an oven proof dish for about 5 mins, take out and allow to cool. This gives the dip the garlic flavour without the sharp raw taste.
  2. Next, prepare your cucumber. Use half and coarsely grate and finely chop the other half.
  3. Add a pinch of salt to the cucumber mix and allow to sit for a couple of mins. Squeeze out and drain as much water as you can get out to ensure that the dip isn’t too wet.
  4. Finely chop the mint and add to the cucumber; I find an easy way of doing this is to pile all the mint leaves up, rolling them together and then chopping it up.
  5. Once the garlic has cooled, remove its skin and finely chop. Add to the cucumber mix.
  6. Add the yoghurt, lemon juice, salt and pepper and give a good mix. Taste and add more seasoning if you desire.. and done!!

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This is a great simple dip which is great to impress your friends or just to simply ‘pimp up’ your meal and will keep good in the fridge for a fair few days. An instant taste of summer perfect for all year round.

 

Recipe: Lunchtime Halloumi Skewers

If your anything like me you need your lunch to be tasty, interesting and fresh. I easily get bored with eating the same foods everyday and you know what they say, variety is the spice of life!! Yesterdays lunch was no different and was inspired by the block of Halloumi sat in my fridge purchased on last weekends shop. This is quick, easy and not only a great for lunch but also good as part of a Meze or platter.

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(the below recipe was for my lunch and is enough for one person)

You will need:

  • 1/3 block Halloumi Cheese, cut into cubes (1-2cm)
  • Juice of 1/2 a Lemon
  • 3-4 Mint Leaves Chopped
  • pinch of Oregano (fresh or dried)
  • Black Pepper to season
  • Salad to serve (or whatever else you choose)

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Method:

  1. Put the cubes of Halloumi in a bowl with the lemon juice, mint, oregano and black pepper, mix, cover and leave to marinade for 30 mins.
  2. Thread the Halloumi onto skewers and place into a preheated frying pan/ griddle. Save the remains of the marinade in the bowl, you will need this later.
  3. Grill each side for 30 secs- 1 min until you see and nice golden crust forming. Once all four sides are cooked, turn off the heat and pour over the remainder of the marinade which will start to sizzle in the pan.
  4. Take out of the pan and serve with whatever you fancy.

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I enjoyed mine with salad, Tzatiki and these little Pearl Onion from Aldi. To top it all off the sun was shining and I managed to enjoy my lunch al fresco.

And today, because it’s Friday it’s going to be good old Fish & Chips.