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
- 1 pack Cherry Vine Tomatoes
- 1 block Feta Cheese
- 200 g Pasta
- 2 cloves garlic chopped
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 2 tablespoons grated parmesan
- salt and pepper
- Fresh basil to garnish
Method
Drain your block of feta and place in the centre of a raised baking tin.
Surround your block of feta with cherry tomatoes, sprinkling chopped garlic on top.
Drizzle olive oil and add your seasoning: dried Italian seasoning, salt and pepper.
Bake for 30 minutes, until the cheese melts and the tomatoes burst.
During the baking period, boil your preferred amount of pasta.
Once baked, remove your baked tomatoes and feta from the oven and mash generously. Add in your pasta and mix thoroughly.
Serve, sprinkle with grated parmesan and basil and voila, your TikTok feta pasta is served!
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Ingredients
- 10 black olives sliced
- 1 pinch Black Pepper
- 1 tbsp olive oil
- 120 g penne pasta
- 100 g cherry tomatoes
- 60 g Feta Cheese
- 1 pinch salt
Method
Cook the Penne pasta until it is al dente, not too soft.
Fry the courgettes in a pan until they turn a little golden.
When the pasta is ready, drain and place in a large bowl.
Add the courgettes, tomatoes, olives and some seasoning and toss gently.
Distribute into two bowls and top with the crumbled feta, a drizzle of olive oil and some extra freshly ground black pepper.
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Ingredients
- 2 tbsp Centra Olive Oil
- 4 Centra Spring Onion Chopped
- 4 Centra Tomato Large
- 100 g Feta Cheese
- 4 tbsp Ground Almonds
- 1 Pinch Parsley
Method
Cut the tops off the tomatoes – cut in like a v and retain the lids.
Remove the pulp, discard the seeds and chop up the remainder.
Place into a bowl with the Feta, almonds, spring onions, olive oil and parsley.
Fill the tomato shells and place the lids back on top.
Bake in oven at 200C for 15 to 20 minutes.
Remove and leave for 1 to 2 mins to settle.
Serve on their own or with a little side salad – comfort food.
Sweet Potatoes Stuffed with Broccoli & Feta
Sweet Potatoes Stuffed with Broccoli & Feta
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Ingredients
- 0.75 tub Broccoli chopped
- 1 tbsp olive oil
- 2 Sweet Potatoes
- 2 piece Feta Cheese
- 1 tsp garlic minced
- 1 pinch red pepper crushed
Method
Pierce potatoes with a fork, and arrange on paper towels.
Microwave on high 8 minutes, turning potatoes over after 4 minutes.
Meanwhile, cook 3/4 cup broccoli 3 minutes in a medium pot in boiling salted water drain. Heat oil in pot. Sauté broccoli, 1 teaspoon garlic, and a pinch of red pepper 1 minute.
Cut a slit lengthwise through each potato push ends inward to form a pocket. Crumble 1 tablespoon feta into each pocket.
Fill each pocket with broccoli mixture and 2 teaspoons feta.
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Ingredients
- 1 pinch Black Pepper
- 2 Centra Eggs
- 2 Centra Breakfast Mushrooms
- 1 Centra Mixed Peppers
- 1 Centra Spring Onion
- 1 Feta Cheese
- 1 pinch salt
- 1 piece Smoked Salmon
Method
Scoop out inside of mushrooms.
Stuff both peppers with chopped up peppers, feta, salmon and spring onion.
Crack an egg over each of the mushrooms and season with salt and pepper.
Place in oven at 150 degrees and cook until egg is ready.
Tomato & Feta Cheese Salad
Tomato & Feta Cheese Salad
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Ingredients
- 6 black olives Pitted & Sliced
- 2 cucumber peeled & chopped
- 0.25 jar olive oil
- 1 red onion chopped
- 3 Tomato chopped
- 1 jar Feta Cheese crumbled
- 4 tsp Lemon juice
- 1 pinch Salt & Pepper
Method
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
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Ingredients
- 2 Centra Free Range Eggs
- 1 TBSP Centra Olive Oil
- 2 Handfuls Centra Spinach
- 100 g Feta Cheese
- 1 Pinch salt and pepper
Method
Heat a small amount of oil in a pan on a medium heat.
Add the spinach and cook for a couple of minutes until the spinach has wilted.
Beat the two eggs in a jug with some salt and pepper.
Add this and the feta to the spinach in the Pan.
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