Looks after itself. Quantities are irrelevant, just use as much as you need!
Heat the oven to 200C (fan 180C)
- Chicken breasts, thighs or a selection of chicken joints
- New potatoes halved
Place in a roasting tin and toss about with a good glug of olive oil, and seasoning.
Roast 30 minutes
- Handful of cherry tomatoes
- Handful of black olives
- Feta cheese crumbled
- Fresh marjoram or oregano leaves
- dash of red wine vinegar
Add to the roasting pan and return to the oven for 25-30 minutes until the chicken is cooked and the potatoes are soft in the middle. Serve with a green vegetable or salad.
- 4 skinless chicken breasts
- 1 teaspoon salt
- 2 tbsp plain yogurt
- 2 cloves garlic, minced
- 1 tbsp minced fresh oregano or marjoram
- freshly ground black pepper
- 1 teaspoon lemon juice
- 1 Tbsp olive oil
Chop the chicken into 2cm cubes. Mix everything together and leave to marinate for 1 hour.
The above plus
Thread on skewers and grill until charred on the outside and no pink shows on the inside.
Serve with pittas and tzatziki
All-in-one bake, you don’t need anything else for a meal.
- 1 chicken jointed, or the equivalent in thighs
- 300g new potatoes
- 1 tbs wholegrain mustard
- 1 tbs honey
- 1 tbs olive oil
- 1 lemon, zest and juice
- 3 cloves garlic
- 150g frozen peas
- 200g fresh spinach
- Salt and pepper
Find yourself a nice big metal roasting tray. Spread the jointed chicken and potatoes evenly around. Mix the mustard, lemon, oil, garlic. salt, pepper and honey, and coat the chicken and potatoes. Roast for one hour at 190C basting occasionally. Add the spinach and peas, and toss around. Roast another 5 minutes and swirl around again. Job done: serve the chicken, potatoes, vegetables and amazing juices.
Ingredients (For two) – easily halved
- 2 chicken breasts
- 1 red pepper
- 1 mug couscous
- 1 mug boiling chicken stock
- 1 chopped preserved lemon (posh) or grated rind from half a lemon
- Handful of pitted green olives
- 1 tbs Harrisa sauce(posh) or other chilli sauce
- Handful of rocket or watercress
- Olive oil
- Chopped fresh coriander (posh) or don’t bother
Cut the chicken and pepper into strips about the size and shape of a long USB stick. Mix with the harrisa or chilli sauce and a little olive oil. Heat a glug of oil in a pan, and stir fry the chicken and peppers until charred. Pour the hot chicken stock over the couscous in a bowl and leave for five minutes to absorb. Now throw the couscous, chicken, lemon, olives, pepper, rocket together, mix up and scatter coriander over. Done. It should look like a colourful mixture!
Ingredients (for two) – easily halved
- 2 chicken breasts or 2 pork steaks
- 225gm new potatoes
- 100gm green beans or peas
- 1 clove of garlic
- half a lemon
- Handful of pitted green olives
- 2 tomatoes chopped
- 1 tbs Cajun seasoning
Boil the potatoes. After 10 minutes add the beans and cook for another 5 minutes (if using peas wait 12 minutes and cook for another 3). Meanwhile rub the Cajun seasoning all over the meat and in another pan fry both sides in a spoon of oil until cooked through. Squeeze over the lemon juice and if you can be bothered, grate the zest in too (it is worth it). Time it so this is when the vegetables are cooked. Drain them and add to the meat pan, with the garlic. Fry for half a minute then add the tomatoes. Fry for another minute or two so the tomatoes are a bit cooked. Add a splash of water of it is getting way too dry. Done!