Onetray chicken: three ways
When you’re rotating lean meats such as chicken for a lot of meals, dinner can get pretty tedious. This simple hack lets you cook chicken three different ways in one tray. I’m so keen on multitasking! Use foil to pinch up dividing walls in your pan so you can season each portion differently. Use your fave seasonings or try mine.
Method
minutes
3 large skinless chicken breasts 2 Tbsp olive oil
1 tsp each salt and pepper
1 Tbsp each of seasoning (see below)
1. Heat the oven to 180degC.
2. Using a pair of kitchen scissors, trim any white sinew from the meat, then cut it into 2cm pieces.
3. Lay an extralarge piece of foil on a baking tray, spread out the chicken and drizzle with olive oil. Season with salt and pepper.
4. Divide the chicken evenly into three portions, and pinch two walls in the foil to create separate sections.
5. Season each section with a different seasoning mixture (see below), rub into the chicken, and bake for 1015 minutes or until cooked through.
Save: Keep the cooked chicken in separate airtight containers in the fridge for up to 4 days.
Combo 1 — Lemon and rosemary chicken with green salad, coconut tzatziki and pickled celery
Lemon and rosemary seasoning Lemon zest, lemon juice, finely chopped
fresh rosemary
Green salad olive oil walnuts apple salad greens herbs
Coconut tzatziki
1 cup coconut yoghurt
1⁄4 cup finely chopped cucumber 3 Tbsp lemon juice
1 Tbsp chopped dill
1⁄2 tsp sea salt
Pickled celery chopped celery, to suit pickle liquid (for a 1 litre jar: 500ml white vinegar 1⁄2 tsp each of mustard seeds, cumin seeds and sea salt)
Method
Combine salad ingredients.
Coconut tzatziki
Place tzatziki ingredients in a bowl and stir to make sauce.
To make the pickled celery
Combine the vinegar, mustard seeds and cumin seeds in a large saucepan. Bring to the boil over mediumhigh heat.
Pack the chopped celery into clean glass jars, leaving a little space at the top for vinegar to completely immerse them.
Pour the hot liquid over the celery until the jar is full. Cool the jars to room temperature, then secure the lids and refrigerate.