Here's a variation to the fuss-free One-Pan Roast Chicken and Vegetables recipe I posted nearly a year ago. It remains as one of my preferred method of cooking when I'm feeling lazy, because it's so easy to prepare and so little dishes to wash afterwards!
Oven Roasted Lemon Dill Chicken
2 Chicken Leg
1 tbsp Olive Oil
juice of 1 Lemon
small handful of Dill leaves
Salt and pepper
Optional
1 Lemon, sliced
Preheat oven to 200°C
1. Line a rimmed baking sheet/pan with parchment paper.
2. Place the chicken legs in the pan, add in the remaining ingredients and coat with your hands. Add half of the lemon slices (if using), then place the chicken legs over them.
3. Cover loosely with aluminium foil and bake for 30mins.
4. Remove the foil and return pan to oven for another 15-20mins till chicken has browned. Juices should run clear when you poke the thickest part of the chicken leg with a skewer or knife.
5. Remove from oven. If using, place remaining half of the lemon slices on the chicken legs. Rest for 10mins before serving.
If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)
Thoughts: Dill is not very common in Asian cooking. The first time I came across it, I was eating a pickle. But once I know what it is, I see it in a lot of dishes. It goes exceptionally well with seafood, salmon especially, and potatoes, regardless if mashed or as salad, equally beautiful. And of course, we can't miss it in our pickles!
It's hard to go wrong with lemon and dill. Plus, apart from adding flavour, the acidity in lemon helps tenderises the chicken meat. If I'm not rushing for dinner, I'll usually let the chicken legs sit in the marinade for at least 30mins.
This time, I made some Honey Miso Corn on the Cob together in the same pan, and a quick chopped kale salad to complete the meal. But you can choose to roast other vegetables too. My favourite are potatoes and carrots because they can be added with the chicken leg from the start. I'm lazy like that. Haha! If using other vegetables that cooks in a shorter time, remember to add them to the pan at a later time so they finish cooking just when the chicken is done.
If you've tried this or last year's recipe, do share your yummy creation with us on facebook or tag @whattobaketoday on instagram!
All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.
Corn, despite some urban myths, is packed with vitamins, full of dietary fiber and makes a pretty healthy food choice.
We love having corn at home. Apart from making the usual corn soup, I love roasting them in the oven. They're easy to prepare and taste as good as, if not better, with all the caramelised bits!
Oven Roasted Honey Miso Corn on the Cob (serves 2)
2 ears of Corn
15g Miso
5g Honey
15g Vegetable Oil
pinch of salt
Preheat oven to 200°C
1. Cut off the stem of the corns and microwave them for 3-5mins. Hold them by the top, squeeze and shake gently at the same time and the corn will slide out from the stem end. Cut into smaller portions as desired.
2. Mix the remaining ingredients till homogenous, then brush them onto the corn. Cover the baking pan loosely with aluminium foil and bake for 15mins.
3. Remove the aluminium foil, give them a turn and brush on the remaining honey miso mixture. Bake for another 10-15mins, uncovered, till the kernels are nicely browned. Cool slightly before serving.
If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)
Thoughts: It's no secret that I love all food that's sweet and savoury. I really enjoy this combination of honey and miso! The salty miso enhances the natural sweetness of corn and also lends a subtle nuttiness, while the honey gave it a slight floral perfume. Anyone who enjoys sweet and savoury food should really give this simple recipe a go, you will love it!
All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.
This is perfect for those mornings when you want something substantial but doesn't want to spend too much time in the kitchen. Not to mention it is as healthy as it is tasty too!
Breakfast Pita Pizza
1 Pita bread
1 Egg
1-2 White button mushrooms, sliced
Handful of cheddar cheese
Handful of baby spinach
BBQ sauce
Preheat oven to 175°C
1. Spread a thin layer of BBQ sauce over the pita then top with cheese.
2. Place in oven for 5mins till the cheese has melted.
3. Place baby spinach around the edges of the pita, leaving enough space in the center for the egg.
4. Place sliced mushrooms on the baby spinach, then carefully crack the egg in the center.
5. Place in oven for 6-7mins till the egg white has set but the yolk remains runny.
If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)
Thoughts: I have been thinking about this since I made Breakfast Pita Pocket last weekend. I stuffed it with sundried tomatoes scrambled eggs, crispy bacon strips, fresh grape tomatoes and wild rocket leaves (arugula). It was delicious, satisfying and all, but I thought it was too much effort for a lazy Sunday morning. I want something quick and easy to prepare.
So this weekend, with the leftover pita, I made "pizza". This has got to be one of the easiest and fastest breakfast item I've prepared. It takes less than 15mins before I have a fresh pizza in front of me. There are no rules as to what you should or shouldn't put on your breakfast pita pizza. My hubs loves BBQ sauce and these are what I have in my fridge. You can put any toppings you want! Perfect as the lazy weekend brunch if you ask me.
All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.
