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)

Greek Lamb Burgers

Easy to make and very tasty. They don't need any binding, just form it in the hands, fry and stack.


Makes 8 Burgers

600g Minced Lamb
6 Crusty Rolls
Wild Rocket
1 Red Onion, finely sliced
2 Tsp of Dried Lamb/Handful of Fresh Mint
75g Feta Cheese, crumbled
Olive Oil
Salt and Pepper

1. In a mixing bowl and mix the mint, seasoning and lamb in a bowl. Form into patties and place on a plate. They can be left overnight or frozen.

2. Heat some olive oil in a frying pan. Do the burgers in batches of 2. Fry on each side for about 5 minutes or until brown all around the burger. If you want a well done burger fry for longer.

3. Cut the rolls in half. Stack with the rocket, burger, feta, and red onion. Serve with salad and chips.

Mediterranean Chicken Burgers

Tired of those horsemeat burgers? Try my chicken burgers.... No horses in sight. Has a lot of healthy things in them with an explosion of different tastes.

Serves 2

1 Chicken Breasts, cut in half

About 5 slices of bread worth of breadcrumbs

4 tsps Green Pesto

A ball of Mozerella, sliced

1 Red Onion

Rocket

Jar of Sundried Tomatoes

4 Bread Rolls (Ciabatta, Burger Buns etc)

Salt and Pepper

Olive Oil

1. Cut each chicken breast in half. For each half put them underneath some cling film and flatten with a rolling pin.

2. Rub a bit of oil onto each bit of chicken then dip the chicken breast halves onto a plate of breadcrumbs, salt and pepper.

3. Heat a frying pan with some olive oil. Then fry in the pan, each side for about 5 minutes. It should be a golden brown colour.

4. For each roll put a small handful of rocket and some sliced red onion.  Cut half of the chicken breast half and place on top. Add a mozzarella slice, a couple Sundried tomatoes and a tsp of green pesto. Repeat for each roll. Serve with some chips and salad.

Bruschetta (V)

A simple starter which is easy to make. Doesn't need any cooking in the oven or on the hob, just prep work and toasting.

Serves 4

300g Tomatoes, finely chopped
1 Red Onion, finely chopped
10 Basil Leaves, torn up
1 Red Pepper, de seeded and finely chopped
2 Garlic Cloves, crushed
Shake of olive oil
Lettuce
Baguette Bread, sliced
Balsamic Vinegar


1. In a mixing bowl, put the basil, garlic, pepper, tomato, red pepper, red onion and olive oil in.

2. Put the baguette bread in the toaster.

3. Put the lettuce leave on the plate, then the bread and put the tomato mixture on the bread. Then shake some balsamic vinegar over the food.

Fruity Chicken Curry

I do love a good curry and making it yourself makes it taste all the nicer. This one is fairly simple and has a mild heat but if you want it hotter just use a spicier curry powder and adding some chopped red chillies to the recipe.

Serves: 2

1 Red Onion
2 Chicken Breast, chopped into chunks (1 Chicken Breast per person)
1/2 a mug of Dried Apricots, chopped
150ml Double Cream
500 ml Chicken Stock
1/2 a mug of Sultanas
1/2 a mug of Flaked Almonds
1/2 tbsp Curry Powder
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper

1. Heat a small amount of oil in a frying pan. Fry the red onions for a couple of minutes.

     2.  Add the chicken and fry until you cant pink. Then add the cumin, turmeric and curry powder to the pan and make sure it covers the chicken.

    3.  Add the chicken stock to part boil the chicken. Once the liquid begins to boil reduce the heat so that it simmers.

    4.  Add the sultanas, almonds and apricots. Once the liquid has reduced, add the cream. 

    5. Taste and season if needed. Serve.

Serving Suggestions: Rice and/or Naan bread