LEMON & THYME CHICKEN TRAYBAKE
This is a super easy dish that the whole family will love. All the ingredients are baked on one tray so it saves on the washing up too. Packed full of lemon and thyme flavors mid-week from our Dorset sea salt, puts a tasty Dorset spin on a mid-week roast.
Serves 4
Ingredient
4 chicken thighs
12 baby potatoes ( scrubbed and cut into 4 wedges)
1 butternut squash (chopped into pieces approximately double the size of the potato wedges)
250g green bean (top and tailed but left whole)
4 lemon slices
2 tbsp of rapeseed oil
2 tsp of lemon and thyme Dorset sea salt
0.5 tsp of garlic Dorset sea salt
0.5 tsp ground Black pepper
1- Preheat the oven to 200C, 400F, or gas mark 6
2- In a large mixing bowl add your 2 tablespoons of rapeseed oil, 1.5 tsp of lemon & thyme Dorset sea salt, 0.5 tsp of garlic Dorset sea salt and some freshly ground black pepper then mix together.
3- Then add all your vegetables, apart from the green beans, to your bowl and mix so that all the vegetables get a good coating of oil and salt. Then spoon your vegetables onto a large baking tray.
4- Place the green beans in the mixing bowl you have just taken the vegetables out of, mix them around in the bowl to give them a light coating of oil, and leave them to one side.
5- On your baking tray make gaps in the vegetables to add your chicken thighs.
You want to put the chicken thighs skin side up. Sprinkle a little of the lemon and thyme Dorset sea salt on the top of each of the chicken thighs.
6- Place the tray in the oven and roast for 30 mins. Make sure you turn your vegetables after 15 minutes so they brown evenly.
7- Once the 30 minutes are up remove your roasting tray from the oven and place your green bean on top of the vegetables. Add a slice of lemon on top of each chicken thigh to keep your chicken moist before returning to the oven for the final 10 minutes of cooking.
8 Make sure the chicken is cooked and the potatoes are soft. In the middle, before serving with or without gravy it's your choice.
SMOKEY FETA TRAYBAKE
This is Dorset sea salt’s tasty, smokey flavoured alternative to the feta traybake that swept across ticktock. It combines the flavours of South America and the sunkissed Islands of Greece. As it's served with rice and not pasta it means it's great as a gluten-free alternative as well as being veterinarian friendly. It's also perfect for anyone on a low Fodmap diet as were using garlic oil and not whole garlic. #veterinarian #vegi #fetatraybake #glutenfree #lowfodmap
Serves 4
- 200g block of feta Cheese
- 1/4 cup of garlic olive oil
- 1 cup of cherry tomatoes whole
- 1 large tomato chopped
- 1 red pepper sliced
- 1 medium courgette sliced in chunks
- 2 spring onions chopped (only the green part for low fodmap)
- 1 tsp Dorset sea-salt oak smoked salt
- 1 tsp smoked paprika
- Freshly ground black pepper
- Freshly chopped coriander
- Rice, lime and avocado for serving
preheat the oven to 400f 200c or gas mark 6.
Chop all your vegetables (apart from cherry tomatoes which remain whole)
In a large baking dish pour in your garlic olive oil, smoked paprika, and the smoked Dorset sea salt. Mix together then add the vegetables mixing together in your Smokey oil until they are all coated.
Make a hole in the middle of the vegetables and add your feta cheese then grind black pepper on the top.
Place your dish into the middle of the oven and cook for 15 mins.
Take out your dish and stir your vegetables around the cheese so they cook all over and return to the oven for a further 10 minutes.
Place your dish under the grill for 5 minutes or until your cheese and vegetables start to brown.
Once cooked and just before serving, mix the melted feta through the vegetables.
Serve your Smokey feta traybake with rice, avocado, topped with chopped coriander and a little fresh lime juice.