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.’
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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
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!
Once you’ve got all your veggies chopped up, the rest comes easy!
Preheat the BBQ or oven to 220°C then get the chicken ready for marinating.
To make the marinade. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
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.
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.
Cook time. Place the chicken onto the baking sheet, in between the veggies, and bake for 30 minutes.
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.
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Ingredients
- 500 g Beef Mince
- 1 Egg whisked
- 1/2 red onion finely chopped
- 1 tsp Dried Oregano
- sea salt and black pepper
- 4 slices cheese
- 1/2 white cabbage finely sliced
- 2 carrots grated
- 1/2 red onion finely sliced
- 1 tbsp Natural yoghurt
- 1 tbsp olive oil
- 1 dsp white wine vinegar
- 1 tsp Dijon Mustard
- Sea salt and balck pepper to season
Method
Place the mince in a large bowl and combine with the whisked egg, chopped onion, herbs and season well with salt and pepper.
Divide the mixture in four and roll into balls. Flatten with the palm of your hand so the patties are about 3cm thick. Wet hands slightly to help stop mixture sticking
Set on a plate and refrigerate for 30 minutes.
Meanwhile, make the slaw by combining the cabbage, carrot and red onion in a large bowl.
Whisk together the yoghurt, olive oil, mustard and lemon juice in a small bowl. Season with sea salt and black pepper to taste.
Pour the dressing over the vegetables and toss well. Set aside while you cook the burgers.
Cook burgers under a medium hot grill for 15 minutes, turning halfway through cooking. Check the burgers are cooked through before serving.
Serve inside a wholemeal bap with healthy slaw and cheese. For a healthier option, just serve with a big dollop of slaw and no bap.
Strawberry & Wild Rocket Salad
Strawberry & Wild Rocket Salad
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Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 150 g Goats Cheese
- 100 g Pecan Nuts
- 2 rocket leaves Handful
- 1 Pinch salt
- 8 Strawberries Quartered
- 3 tbsp Centra Olive Oil
Method
To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
Dress the rocket and divided between two bowls
Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.
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Ingredients
- 115 ml beef stock
- 125 g Broccoli
- 26 g butter
- 5 g olive oil
- 15 g plain flour
- 2 sprig rosemary
- 75 g Cream Cheese
- 1 tsp Dijon Mustard
- 3 clove garlic
- 40 ml Greek Yoghurt
- 75 g mushrooms sliced
- 105 g onion diced
- 40 ml red wine
- 385 g steak cut into strips
- 1 sprig thyme
- 1 tsp Worcestershire Sauce
Method
In a bowl mix the beef with the red wine and season with salt and pepper and leave to marinade for 10-15mins. Once marinated drain the beef reserving the liquid. Toss the beef in the flour.
Heat a casserole pot or a heavy bottomed sauce pan to a medium to high heat. Add the oil and butter and brown the beef. Do it in small batches so it browns instead of stews. Place to one side when all beef is done. In the same pan in goes the onions and garlic. Tie the rosemary and thyme together and put that in as well. Cook for 4-5 mins then add the left over marinade from the beef, beef stock, Worcestershire sauce, mustard, mushrooms and put the beef back in. Cover the pot and allow to simmer for 45mins-1 hour until the meat is tender.
5 mins before serving stir through greek yoghurt and cream cheese and serve with greens.
Strawberry & Cheese Goat's Cheese Salad
Strawberry & Cheese Goat's Cheese Salad
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Ingredients
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 150 g Goats Cheese
- 100 g Pecan Nuts
- 2 Handfuls rocket leaves
- 1 Pinch salt
- 8 Strawberries Quartered
- 3 tbsp Centra Olive Oil
Method
To make the dressing put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined
Dress the rocket and divided between two bowls.
Arrange the strawberries and goat’s cheese around the rocket and sprinkle over the pecan nuts.
Chicken, Avocado, Spinach & Rocket
Chicken, Avocado, Spinach & Rocket
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Ingredients
- 1 Avocado peeled, destined and sliced lengthways
- 1 tsp olive oil
- 2 chicken breasts skinned and sliced lengthways
- 1 PACK mixed leaves
- 1 pinch salt
- 3 tbsp olive oil
- 1 tsp Dijon Mustard
- 1 pinch salt
Method
Season the chicken strips with sea salt and pan fry in oil. Brown the chicken evenly on both sides and cook until firm.
To make the dressing: put the olive oil, cider vinegar, mustard and salt into a bowl and whisk until combined.
Dress the leaves and divide into two bowls.
Arrange the avocado and chicken in each bowl
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Ingredients
- 125 g Broccoli
- 1 yolk Free Range Egg
- 345 g Beef Mince
- 3 tbsp olive oil
- 1 handful Coriander chopped
- 15 g Dijon Mustard
- 25 g Greek Yoghurt
- 50 g onion diced
- 1 handful Oregano chopped
Method
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Combine in a mixing bowl the mince, coriander, oregano, onion, Dijon, and egg yolk.
Mix well and form into two burger patties.
n a medium sized frying pan, heat the oil and brown the burgers on either side
Transfer to the oven and cook for 5-8 mins until cooked through.
To serve: Serve with yoghurt and greens of your choice.
Honey Glazed Roast Chicken
Honey Glazed Roast Chicken
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Ingredients
- 4 chicken breasts halves on the bone with skin
- 2 tsp Dijon Mustard
- 2 cloves garlic Minced
- 0.25 jar honey
- 2 tbsp Lemon juice
- 1 tsp Paprika
- 0.25 tsp Cayenne
- salt a pinch
- Pepper Freshly ground
Method
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
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Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Serve the glazed chicken right away.
