Theo's Lemon Chicken and Winter Salad
Serves 4
Pre-heated oven 200°C fan
Lemon Tray Bake Chicken
Ingredients
8 small chicken thighs
1 tbsp oregano
1 pinch chilli flakes
2 lemons thinly sliced
2 tbsp olive oil
Salt/pepper
Method:
Line a baking tray with the thinly sliced lemons; season then place the chicken thighs on top, drizzle with oil and season with salt, pepper, oregano and chilli flakes, place into pre-heated oven at 200°C fan for 30-45 minutes or until cooked through (will vary depending on size of thighs).
Roasted Squash and Lentil Winter Salad
Ingredients:
1 squash (such as butternut, acorn, pumpkin)
250g ready-to-eat lentil (puy or green lentils from a can)
Handful spinach leaves
½ small red onion, thinly sliced
Small handful fresh parsley, ripped
45ml olive oil
15ml balsamic vinegar
300g pre-cooked beetroots, quartered
Seasoning
1 tsp oregano
100g feta cheese
Method:
Slice the squash into 1 inch slices; if using butternut squash you can leave the skin on. Drizzle in a little olive oil and season with salt/pepper. Roast in pre-heated oven 200°C fan for 20-30 minutes depending how thick your squash is. Remove from the oven once done to cool slightly.
Then drop into the baking tray the other ingredients and gently fold together.
