Jim Moore’s Easter Lunch Inspiration – Sheet Pan Chicken
Chicken Spatchcocked or split down into individual pieces. Bone-in, skin-on chicken is best for super juicy chicken but you could also use skinless breasts or chicken thighs. Vegetables: really any vegetable will work, in this one I’m using a combination of courgette, bell pepper, red onion, and tomatoes. But you can add or leave out whatever you fancy! Serving options – Roast potatoes. Wine Pairing – Fleurie Andre Goichot 75CL – ’The natural thought is white wine with white meat but don’t rule out lighter reds with roasted chicken. The light, fragrant and silky character of this Fluerie is a great match for the herby Mediterranean flavours in this Chicken dish, all enjoyed alfresco on a sunny day.’
Servings Prep Time
4 15Minutes
Cook Time
60Minutes
Servings Prep Time
4 15Minutes
Cook Time
60Minutes
Ingredients
  • 1/2cup olive oil
  • 1 Lemonjuiced
  • 4 garlic clovesminced
  • 2teaspoon Dried Oregano
  • 1teaspoon Dried thyme
  • 1teaspoon Dijon Mustard
  • 1teaspoon Salt flakes
  • 1/2teaspoon Freshly ground black pepper
  • 1full chicken
  • 1 Courgettesliced
  • 1 Yellow bell pepperchopped into 1-inch pieces
  • 1/2 Large red onionsliced into wedges
  • 1punnet cherry tomatoes
  • 1/2cup Olivesoptional
  • 1/4cup Feta Cheeseoptional
Instructions
  1. Chicken Spatchcocked or split down into individual pieces. Bone-in, skin-on chicken is best for super juicy chicken but you could also use skinless breasts or chicken thighs. Vegetables: really any vegetable will work, in this one I’m using a combination of courgette, bell pepper, red onion, and tomatoes. But you can add or leave out whatever you fancy!
  2. Once you’ve got all your veggies chopped up, the rest comes easy!
  3. Preheat the BBQ or oven to 220°C then get the chicken ready for marinating.
  4. To make the marinade. Whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
  5. Marinating time! Place the chicken in a bowl and pour ⅔ of the marinade on top. Use your hands to toss the chicken until it’s well coated. Then let it sit for about 10 to 15 minutes.
  6. Prep the vegetables. Spread the courgette , bell pepper, red onion, and tomatoes onto the baking sheet, drizzle the remaining marinade on top, and toss it all together.
  7. Cook time. Place the chicken onto the baking sheet, in between the veggies, and bake for 30 minutes.
  8. Remove the baking sheet from the BBQ / oven, sprinkle the olives and feta cheese on top, then place it back in the BBQ / oven for another 10 to 15 minutes, or until the chicken is golden and cooked through – until the chicken hits 75°c internal.