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.

Tuna & Avocado Wrap

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Tuna & Avocado Wrap
Tuna & Avocado Wrap
Servings:2
Preparation Time:3
Cooking Time:10
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Ingredients

  • 0.5 Centra Avocado Very Ripe
  • 50 g Centra Mixed Chillies Green
  • 1 Centra Scallions
  • 2 Lettuce Leaves
  • 2 tbsp Mayonnaise
  • 0.25 Olives Green
  • 1 can tuna

Method

  1. Cut olives in half and dice scallion.
  2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
  3. Add in the tuna, olives, scallion, and diced green chilies to the avocado-mayonnaise mixture.
  4. Place one scoop of tuna salad into a large leaf of lettuce and wrap.

Mediterranean Egg Salad

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Mediterranean Egg Salad
Mediterranean Egg Salad
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 4 Centra Eggs Large
  • 0.5 tub Centra Red Onion Chopped
  • 0.5 cucumber Chopped
  • 0.5 tub Greek Yoghurt
  • 0.25 tbsp ground cumin
  • 1 tbsp Lemon juice
  • 0.25 tub Olives Chopped
  • 1.5 tbsp Oregano
  • 1 pinch Pepper
  • 0.5 tbsp salt
  • 0.5 tub Sun Dried Tomatoes

Method

  1. Chop up your hardboiled eggs and place them in a bowl.
  2. Add in sun-dried tomatoes, red onion, cucumber and olives.
  3. Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.