Lemon Chicken with Greek Roasted Vegetables

So it's Sunday and in the middle of the Summer? You don't want to spend too much time in the kitchen. Here is a lovely recipe to sink your teeth into. Full of summer flavours.

Serves 4-6

1 Large Whole Chicken

Lemon and Garlic Dressing
1 Lemon, juice (But keep the halves after getting the juice out)
3 tbsp Olive Oil
3 Garlic Cloves, crushed

Roasted Vegetables
2 Red Onion, cut into wedges
3 Courgettes, sliced
2 Red Peppers, cut into large chucks
1 tbsp Olive Oil
6-8 Garlic Cloves, left whole
3 tbsp Green Olives
3 tbsp Black Olives
400g Can of Chickpeas, drained
150g Feta Cheese, crumbled
Handful of Oregano
Handful of Mint

New Potatoes (Optional)
500g New Potatoes
Knob of Butter
About 8 Mint Leaves

1. Preheat the oven to put 200c/180c fan assisted. Place the chicken in the roasting tray and score the front of the chicken and on the legs. Make the dressing by mixing the lemon juice, garlic, olive oil and seasoning in a bowl. Take 4 tbsp of the dressing and rub all over the chicken. Then place the two halves of the juiced lemon and place in the chicken. Cover with tin foil and put in the preheated oven for 30 minutes.

2. While in the oven mix the courgettes, garlic cloves, red peppers, red onions, oregano and mint in a bowl and mix with 1 tbsp of dressing and 1 tbsp of olive oil. Toss in the bowl so the dressing/olive oil covers the vegetables.

3. After the 30 minutes uncover the roasting tray and place the vegetables in the tray around the chicken and drizzle the remaining dressing over the chicken. Then place the foil back over the tray and place back in the oven for a further 30 minutes.

4. After 30 minutes remove the tin foil. Then place back in the oven for a further 30 minutes.

5. After the 30 minutes remove the chicken and rest on a tray. While it rests add the chickpeas and olives to the vegetables and mix. Then top with feta cheese and black pepper. Put back in the oven for 10 minutes.

6. (Optional) For the new potatoes, put the new potatoes (if too big cut in half), the mint leaves, a pinch of salt and top with water in a large pan. Boil until you can stick a fork in the potato with ease (should take 10 minutes). Drain the water and add butter and give a good shake in the pan.

7. Carve the chicken and serve with potatoes (And white wine, if you have it).

Καλή όρεξη! (Greek for enjoy your meal)

Stuffed Lamb Meatballs Tagliatelle

I had some lamb left over and decided to make a pasta meal.

Makes for 2 People

Meatballs

225g Lamb Mince

Feta Cheese (about 75g), cut into small cubes

Olive Oil

Sauce
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper

150g Tagliatelle
Knob of Butter

1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.

2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.

3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.

4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.

5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints).  Serve Immediately

Italian Bread (V)

I haven't baked much bread before so I thought I would give it a go. I wanted to make this one a bit different. I had some olives and Sundried tomatoes left over and thought they should go in and eventually it turned into something delicious.

Makes 1 Loaf

500g Strong White Flour
2 Sachets of Yeast
300ml Warm Water
75g Sundried Tomatoes, quartered
100g Green Olives, quartered
100g Black Olives, quartered
Drizzling of Olive Oil
Few Sprigs of Rosemary
Salt and Pepper

1. Add the flour, yeast, salt and pepper to the bowl. Stir it all together. Create a well at the bottom of the mixing bowl.

2. Gradually add the water into the well in the mixing bowl and stir as you go along. It will become doughy then you will be able to kneed the dough. If the dough is too dry; add more water and if its too wet; add more flour.

3. Knead the dough for about 10 minutes. Personally I find it quite relaxing and is a good way to relieve stress. Put cling film over the bowl and leave for about an hour.

4. Preheat the oven to 220/200 fan assisted. After leaving the dough to rise its time to add the olives, tomatoes and olive oil. You begin by flattening the bread out and putting about a third of the olives and tomatoes onto the dough. Then you begin to knead so the ingredients mix into the dough. Continue doing this until your out of olives and tomatoes.

5. Add olive oil to the dough and knead in. Begin to shape the dough into a long cylinder shape (See below). Add the rosemary sprigs to the top of the dough and make 3 cuts along the top. Sprinkle with a bit of flour and put in the over for 35 minutes.

Tip:

• Dip in a mixture of balsamic vinegar and olive oil.
• Want to give your bruschetta that bit more depth, toast the bread and top with the tomatoes, red onions etc.
• Makes lovely bread for sandwiches and adds that extra flavour. 
• The oil from the olives and Sundried tomatoes can be used on the bread instead of using olive oil.