Hello and welcome to the very first #StudentChefDiaries blog post! I don't cook very often, and that is starting to become a problem as I am about to move out of my home and country to study. I decided to start documenting my cooking learning journey for myself and any other student out there, hence the birth of this category of posts!
To kick things off, I experimented with one-dish dinner meals and found this particular combination of ingredients to be the most appetising and satisfying. I made it for my family and it was really well received! It's so simple and delicious. The baked chicken thighs come out juicy, and the vegetables are packed with flavour. It's also great reheated. You can have this on its own, with bread or rice.
Here's the recipe! If you make this, let me know how you found it!
Recipe: Herb, Lemon & Olive Chicken Layered Bake
Prep time: 20-30 mins
Bake time: 1 hour to 1 hour 15 mins
What You'll Need - Ingredients
4 pieces of boneless, skin-less chicken thighs
2 potatoes, chopped
2 carrots, chopped
4 slices of lemon
2 cloves of garlic, chopped
3-4 tablespoons of olive oil
3/4 tablespoon of salt
1/2 tablespoon of ground black pepper
2 tablespoons of rosemary + a bit for garnishing
2 teaspoons of oregano
Some parsley flakes (optional)
What You'll Need - Equipment
A casserole dish or oven-safe baking dish
A cooking or basting brush (or you could just substitute with a spoon)
Preheat the oven to 190°C.
Line your casserole dish with a touch of olive oil.
Mix the olive oil, salt, black pepper, rosemary and oregano in a plate or bowl to create the seasoning.
Coat the chicken with the seasoning mix. Place 2 pieces of chicken into the dish.
Place some potatoes and carrots randomly around the chicken in the dish. Use your brush or spoon to drizzle some seasoning mix onto the vegetables. This creates your first layer.
Create your second layer by coating the last 2 pieces of chicken with seasoning and placing them on top of the first layer.
Again, randomly place the remaining potatoes and carrots around and on top of the chicken.
Take your lemon slices and squeeze the juice around the chicken and vegetables. Then, randomly place them into the dish to add flavour.
Place the dish into your oven to bake for about an hour to an hour and 15 minutes. Allow time for the potatoes to cook nicely. This would depend on the size of your potatoes, so I'd recommend checking every half hour or so.
Once the dish is fully cooked, take it out of the oven, garnish with rosemary and parsley flakes.
Serve and enjoy!
Note: If you'd rather have chicken breasts as a healthier alternative, be sure to brine your chicken breasts first, for at least 20 minutes, to ensure it does not come out too dry. Your bake time might also change. I'd recommend checking more regularly.