Tag: chicken recipes

Posted on

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.
Posted on

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.
Posted on

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.
Posted on

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.