Jim Moore’s Easter Lunch Inspiration – Sheet Pan Chicken

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Jim Moore’s Easter Lunch Inspiration - Sheet Pan Chicken
Jim Moore’s Easter Lunch Inspiration - Sheet Pan Chicken
Chicken Spatchcocked or split down into individual pieces. Bone-in, skin-on chicken is best for super juicy chicken but you could also use skinless breasts or chicken thighs. Vegetables: really any vegetable will work, in this one I’m using a combination of courgette, bell pepper, red onion, and tomatoes. But you can add or leave out whatever you fancy! Serving options - Roast potatoes. Wine Pairing - Fleurie Andre Goichot 75CL - ’The natural thought is white wine with white meat but don’t rule out lighter reds with roasted chicken. The light, fragrant and silky character of this Fluerie is a great match for the herby Mediterranean flavours in this Chicken dish, all enjoyed alfresco on a sunny day.’
Servings:4
Preparation Time:15
Cooking Time:60
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Ingredients

  • 1/2 cup olive oil
  • 1 Lemon juiced
  • 4 garlic cloves minced
  • 2 teaspoon Dried Oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Salt flakes
  • 1/2 teaspoon Freshly ground black pepper
  • 1 full chicken
  • 1 Courgette sliced
  • 1 Yellow bell pepper chopped into 1-inch pieces
  • 1/2 Large red onion sliced into wedges
  • 1 punnet cherry tomatoes
  • 1/2 cup Olives optional
  • 1/4 cup Feta Cheese optional

Method

  1. Chicken Spatchcocked or split down into individual pieces. Bone-in, skin-on chicken is best for super juicy chicken but you could also use skinless breasts or chicken thighs. Vegetables: really any vegetable will work, in this one I’m using a combination of courgette, bell pepper, red onion, and tomatoes. But you can add or leave out whatever you fancy!
  2. Once you’ve got all your veggies chopped up, the rest comes easy!
  3. Preheat the BBQ or oven to 220°C then get the chicken ready for marinating.
  4. To make the marinade. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
  5. Marinating time! Place the chicken in a bowl and pour ⅔ of the marinade on top. Use your hands to toss the chicken until it’s well coated. Then let it sit for about 10 to 15 minutes.
  6. Prep the vegetables. Spread the courgette , bell pepper, red onion, and tomatoes onto the baking sheet, drizzle the remaining marinade on top, and toss it all together.
  7. Cook time. Place the chicken onto the baking sheet, in between the veggies, and bake for 30 minutes.
  8. Remove the baking sheet from the BBQ / oven, sprinkle the olives and feta cheese on top, then place it back in the BBQ / oven for another 10 to 15 minutes, or until the chicken is golden and cooked through - until the chicken hits 75°c internal.

Chicken, vegetable pasta

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Chicken, vegetable pasta
Chicken, vegetable pasta
Servings:6
Preparation Time:10
Cooking Time:20
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Ingredients

  • 8 ounces penne pasta
  • 3 tbsp olive oil
  • 1 lb chicken breast
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 2 large Tomato chopped
  • 2 shallots medium
  • 2 cloves fresh garlic chopped
  • 1 tbsp Fresh Parsley

Method

  1. Cook penne pasta according to the package directions. Drain the pasta and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally; until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
  3. Add red and yellow peppers, chopped tomatoes and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer. Add together with pasta on your chosen dish. Sprinkle with fresh parsley. Enjoy!

Lemon Roast Chicken with new potatoes and vegetables

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Lemon Roast Chicken with new potatoes and vegetables
Lemon Roast Chicken with new potatoes and vegetables
A classic roast chicken dinner with a herby twist. A family favourite packed with good nutrition.
Servings:4-6
Preparation Time:20
Cooking Time:1 hour 45 minutes
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Ingredients

  • 1 chicken
  • 1 Lemon
  • 500 grams New potatoes
  • 6 garlic cloves crushed
  • 4 carrots cut into chunky sticks
  • 1 Broccoli head Cut into florets
  • 1 tablespoon olive oil
  • 1 Lemon
  • Handful Fresh Rosemary
  • Handful Fresh Thyme
  • 1 tablespoon Flour
  • 250-300 milliliters chicken stock
  • Pinch salt and pepper

Method

  1. Preheat the oven to 200C/400F/Gas6.
  2. Put the chicken in a large roasting tin.
  3. Cut the lemon into quarters and place in the cavity of the chicken with the thyme, rosemary and garlic.
  4. Rub a little olive oil over the chicken and season with salt and pepper.
  5. Place the chicken into the hot oven and cook for 30 minutes.
  6. Meanwhile put the new potatoes into a bowl with the olive oil and season with salt and pepper. Strip the thyme leaves off the stalks and stir this in too. Toss until the potatoes are well coated.
  7. After 30 minutes, take the chicken out of the oven and scatter the potatoes around the base the chicken. Scrape out all the herb mix from the bowl and pour over the potatoes. Put back into the oven for 30 minutes.
  8. After 30 minutes, take the chicken out of the oven and drain some of the juices off into a small saucepan.
  9. Add the carrots to the roasting dish with the chicken, toss them with the potatoes and put back in the oven for another 30 minutes.
  10. To make the gravy, whisk the flour into the juices from the chicken in the saucepan and place over a low heat on the hob. Slowly pour in the stock, gently whisking all the time. Continue to simmer to reduce the consistency to how you like your gravy to be.
  11. Check the chicken is cooked by piercing the thigh with a skewer and making sure the juices run clear. Take out of the oven and allow to stand for 10 minutes before carving.
  12. Steam the broccoli florets for 10 minutes.
  13. Serve the chicken with the potatoes, carrots and broccoli and a little gravy.

Chicken Paella with Peas and Mushrooms

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Chicken Paella with Peas and Mushrooms
Chicken Paella with Peas and Mushrooms
Have hot plates at the ready for this easy, one pan paella recipe.
Servings:4
Preparation Time:15
Cooking Time:35
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Ingredients

  • 1 small chicken
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 250 g mushrooms sliced
  • 150 g frozen peas
  • 200 g long grain rice
  • 750 ml chicken stock
  • oil for frying

Method

  1. If you have either paprika (2 tsps) or saffron (3-4 strands soaked in the chicken stock) add them at the beginning, but the dish is fine without them.
  2. Cut up the chicken so that you have 8 pieces e.g. 2 wings with a bit of breast, 2 breast bits, 2 legs, 2 thighs. Leave on bone for more flavour and season with salt and pepper. Save the carcass for soup stock.
  3. Pour some oil into a deep frying pan and put on a moderate heat. Fry off the chicken, until evenly brown, then remove from the pan and set aside.
  4. Fry onion and garlic in the pan with a little oil, until soft. Add mushrooms and cook them off. Introduce the rice and fry it for a moment, making sure it is coated in the oil.
  5. Then put the chicken pieces and any juices back into the pan and pour in 500ml of the stock and simmer over a low heat for at least 30mins or until the chicken is cooked.
  6. Add more stock if it dries out, and 5 mins from the end of the cooking time add the frozen peas.