Chicken tray bake recipe by @nevenmaguire or watch @simplybetterds


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.

Chicken tray bake recipe by @nevenmaguire or watch @simplybetterds


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.

Chicken thighs with smokey spiced yogurt @bordbia


bordbia

If you only ever use chicken breasts when cooking, these delicious chicken thighs with smokey spiced yogurt are the perfect way to explore different flavoursome cuts of chicken.

Ingredients:
8 chicken thighs, skinned and boned
300g Greek style yogurt
1 tsp. honey
3 tbsp. lemon juice
5cm piece of fresh ginger
2 garlic cloves
Salt and pepper
1 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. chilli flakes
Handful of fresh coriander, chopped

Method:

✅ Set the oven to Gas Mark 6, 200°C, (400°F).

✅ Place the yogurt in a bowl, with honey, lemon juice, chopped ginger, crushed garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

✅ Set aside half the yogurt mix to serve with the cooked dish. Add the chicken thighs to the remainder in the bowl and mix well.

✅ Line a roasting tin with greaseproof paper then add the chicken and place in the oven and cook for 20mins.

✅ Remove from the oven, cover with foil and allow to sit for 5mins before serving.

✅ Serve with the Smokey Spiced Yogurt, the juices from the roasting tin and we’d suggest some pilaff rice and our Tomato, Cucumber & Celery salad.

#ChickenRecipe #ChickenThighs #BordBiaRecipe #Chicken #Recipe

Chicken thighs with smokey spiced yogurt @bordbia


bordbia

If you only ever use chicken breasts when cooking, these delicious chicken thighs with smokey spiced yogurt are the perfect way to explore different flavoursome cuts of chicken.

Ingredients:
8 chicken thighs, skinned and boned
300g Greek style yogurt
1 tsp. honey
3 tbsp. lemon juice
5cm piece of fresh ginger
2 garlic cloves
Salt and pepper
1 tsp. ground cumin
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. chilli flakes
Handful of fresh coriander, chopped

Method:

✅ Set the oven to Gas Mark 6, 200°C, (400°F).

✅ Place the yogurt in a bowl, with honey, lemon juice, chopped ginger, crushed garlic, salt, pepper, cumin, paprika, turmeric and chilli flakes. Stir well to combine.

✅ Set aside half the yogurt mix to serve with the cooked dish. Add the chicken thighs to the remainder in the bowl and mix well.

✅ Line a roasting tin with greaseproof paper then add the chicken and place in the oven and cook for 20mins.

✅ Remove from the oven, cover with foil and allow to sit for 5mins before serving.

✅ Serve with the Smokey Spiced Yogurt, the juices from the roasting tin and we’d suggest some pilaff rice and our Tomato, Cucumber & Celery salad.

#ChickenRecipe #ChickenThighs #BordBiaRecipe #Chicken #Recipe

Chicken tray bake recipe by @nevenmaguire or watch @simplybetterds


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.

Chicken tray bake recipe by @nevenmaguire or watch @simplybetterds


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.

Chicken tray bake recipe by @nevenmaguire or watch @simplybetterds


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.

Chicken tray bake recipe by @nevenmaguire


simplybetterds
Watch our brand ambassador @nevenmaguire prepare this delicious Lemon & Balsamic Glazed Chicken Tray Bake using our Simply Better Balsamic Vinegar and our Irish Corn Fed Chicken. Shop the Simply Better Collection in your local Dunnes Stores and find the full recipe below:

Lemon & Balsamic Glazed Chicken Tray Bake
Ingredients (Serves 4)
2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
8 Simply Better Irish Corn Fed Chicken Thighs
25g Butter
500g Baby Potatoes, cut into halves or quarters
1 Tbsp. Fresh Parsley, chopped
Sea Salt & Freshly Ground Black Pepper
1 Large Courgette, sliced thickly
1 Red Onion, sliced into chunks
1 Punnet of Cherry Tomatoes
1 Red Pepper, sliced
For The Dressing
2 Tbsp. Simply Better Balsamic Vinegar of Modena
2 Tsp Simply Better Organic Cajun Spice Seasoning
2 Tbsp. Simply Better Orange Blossom Honey
Zest of 1 Lemon
2 Tbsp. of Lemon Juice
1 Tsp Fresh Thyme Leaves
Method:
1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
6. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.