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Baked chicken with vegetables and olives

Baked chicken with vegetables and olives


We place the meat in the Roman bowl. Season to taste with salt, basil and oregano.

On top we place the vegetables, the potatoes cut into quarters, 1 sliced ​​tomato, the sliced ​​pepper, the olives and the whole garlic cloves. We cut the rest of the tomatoes, peel them and put them in a blender. Pour into the bowl over the vegetables. Top with a little water and 2-3 tablespoons of olive oil. Sprinkle a little basil and oregano, salt if necessary.

Put the dish in the oven over medium heat until all the juice is reduced.

Serve hot sprinkled with parsley.


Ingredients chicken breast with vegetables

(for 3 servings)

  • 3 healthy slices of chicken breast, prepared as a schnitzel (1/2 of a large chicken breast / slice)
  • smaller pieces of chicken breast + 1/2 chicken breast, cut into cubes
  • 1/2 onion
  • 1 clove of garlic
  • 1 small carrot
  • 3-4 tablespoons of green beans (frozen, fresh or canned) & # 8211 ideally would be 2-3 strands of asparagus per piece, I did not have
  • chopped green parsley
  • salt and pepper
  • 3 tablespoons extra virgin olive oil

Preparation of chicken breast with vegetables

So choose two large and beautiful chicken breasts, separate the small breasts, which are cut into cubes, as well as half a chicken breast. The remaining 3 halves of the chicken breast are beaten with a hammer for slices, preferably between two plastic sheets (so that they do not crumble and so that the pieces of meat do not jump through the whole kitchen).

Finely chop the minced meat, along with 1/2 onion and garlic clove (I gave everything to the robot). Add chopped parsley, salt and pepper to taste and mix well. If you want an honest opinion, I think the whole combination would have been much tastier if this filling was a little fatter. Maybe with some fat chicken legs.

The chicken breast slices are salted and seasoned, the carrot is cleaned and cut into sticks 8-10 cm long and 0.5 cm thick.

One third of the filling is placed on each slice of chicken breast. Then place carrot sticks, alternating with pieces of green beans (I had frozen) or asparagus threads (or celery stalks, etc.).

Each slice of meat is wrapped like a large wire and fixed with toothpicks.

As soon as the meat is browned, move it to a heat-resistant dish. Pour the remaining olive oil (1 tablespoon) on top. Cover with aluminum foil and put the dish in the preheated oven at 190 ° C for 20-25 minutes.

After this time, remove the meat from the oven. Let it rest covered for about 10-15 minutes. Then remove the toothpicks and serve the chicken breast with a garnish and / or salad to taste. In my case, it was a celery salad with carrots and apples. It wouldn't hurt a sauce, the chicken breast is still chicken breast, you have nothing to ask for, where it is not.


The crispy chicken recipe with lemon and olives is the simplest way to prepare chicken. It is made so fast that the process of cooking the meat takes much longer than the process of preparation itself. All you need is chicken and lemon, well, and some olives. Otherwise, you definitely have all the ingredients in your kitchen.

From the proposed quantities, you will get a meal for 4 people, 2 adults and 2 children. Of course, you can also use a larger chicken if you have a larger family.

Ingredient:
1.3 kg whole chicken (I used Axedum)
6-7 tablespoons olive oil
the juice of 1/2 lemon
1 clove of garlic
3-4 marinated green olives (optional)
sea ​​salt and white pepper

Training:
1. Wash and clean the chicken drumsticks. Dry it well with paper towels, on the outside and inside. Rub it with plenty of salt and pepper, including in the cavity.
2. Place it with your chest up on a tray greased with 2 tablespoons of olives. Fill the bird's cavity with lemon juice, garlic and those 3-4 green olives.
3. Using a silicone brush, grease the chicken with olive oil generously. Press another layer of salt over the chicken. The remaining oil, pour it into the bird's cavity. & # 8220Close & # 8221 the bird's cavity with a baking tape (found in baking packages) or with a thread, so that all the flavors in the cavity penetrate the meat.
4. Bake the chicken for about 1h30, pouring the sauce from the tray over it, using a brush. Let the meat rest for about 10 minutes before portioning and eating it. Thus the juices will remain in the meat.

We served this chicken with a yogurt sauce, which we prepared like this: we mixed 4 tablespoons of 10% Greek yogurt + 1 clove of garlic + about 10 finely chopped marinated green olives and seasoned with salt and white pepper. It doesn't even look like a recipe, but it completed our dinner very tasty.

The recipe for crispy chicken with lemon in the oven is suitable for the whole family. Kids will love the juicy meat combined with a mashed potato / rice. People who are on a diet can eat it with a salad of fresh or grilled vegetables.

Try my recipe for veal ham in the oven, a very tasty recipe, you can find it here. Also in the meat section, you will find recipes from fish or turkey meat, etc.

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle.

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Crispy chicken with lemon in the oven

The crispy chicken recipe with lemon and olives is the simplest way to prepare chicken. It is made so fast that the process of cooking the meat takes much longer than the process of preparation itself. All you need is chicken and lemon, well, and some olives. Otherwise, you definitely have all the ingredients in your kitchen.

How is this recipe for crispy chicken with lemon?
The recipe is quick and accessible to everyone, instead the meat will be:
1. Frageda
2. Aromatic
3. Crispy crust
4. Succulent
5. Dietetics

From the proposed quantities, you will get a meal for 4 people, 2 adults and 2 children. Of course, you can also use a larger chicken if you have a larger family.

Ingredient:
1.3 kg whole chicken (I used Axedum)
6-7 tablespoons olive oil
the juice of 1/2 lemon
1 clove of garlic
3-4 marinated green olives (optional)
sea ​​salt and white pepper

Training:
1. Wash and clean the chicken drumsticks. Dry it well with paper towels, outside and inside. Rub it with plenty of salt and pepper, including in the cavity.
2. Place it with your chest up on a tray greased with 2 tablespoons of olives. Fill the bird's cavity with lemon juice, garlic and those 3-4 green olives.
3. Using a silicone brush, grease the chicken with olive oil generously. Press another layer of salt over the chicken. The remaining oil, pour it into the bird's cavity. "Close" the bird's cavity with a baking tape (found in baking packages) or with a thread, so that all the flavors in the cavity penetrate the meat.
4. Bake the chicken for about 1h30, pouring the sauce from the tray over it, using a brush. Let the meat rest for about 10 minutes before portioning and eating it. Thus the juices will remain in the meat.

We served this chicken with a yogurt sauce, which we prepared like this: we mixed 4 tablespoons of 10% Greek yogurt + 1 clove of garlic + about 10 finely chopped marinated green olives and seasoned with salt and white pepper. It doesn't even look like a recipe, but it completed our dinner very tasty.

The recipe for crispy chicken with baked lemon is suitable for the whole family. Kids will love the juicy meat combined with a mashed potato / rice. People who are on a diet can eat it with a salad of fresh or grilled vegetables.

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle.


Baked vegetable recipes

Baked vegetables are easy to prepare and, of course, you can choose to use and combine any type of favorite vegetable, depending on your tastes. Here are some quick baked vegetable recipes you can try:

Baked vegetables recipe with aromatic herbs

  • 2 tomatoes
  • 2 yellow peppers
  • 1 capsicum
  • 1 green zucchini
  • 1 zucchini
  • 1 vanata
  • 1 onion
  • 1 tablespoon herbs
  • 3-4 tablespoons olive oil
  • a few sprigs of rosemary
  • a few sprigs of thyme
  • salt to taste

Start by washing the vegetables well and then cut each one into medium pieces. Put the chopped vegetables in the pan, pour the olive oil on top, then add the rosemary and thyme sprigs, herbs and salt to taste. Mix everything well to incorporate the spices. Put the tray in the preheated oven at 200 degrees Celsius for about an hour. To ensure that all vegetables cook evenly, you can use a built-in oven with 3D cooking function, which ensures a uniform heat distribution. You can add a little fresh parsley, once you have taken the vegetables out of the oven and you can serve them with garlic sauce or with a chicken steak.

Baked vegetables au gratin recipe

  • 450 g broccoli
  • 4 carrots
  • 3 peppers
  • 3 green onion threads
  • 5-6 medium mushrooms
  • a few slices of tomatoes
  • 3 tablespoons olive oil
  • 230 g sour cream
  • 130 g cheese
  • salt and pepper to taste

Start by boiling broccoli. Put the water in a large saucepan and let it boil over high heat. Once the water starts to boil, add the broccoli, turn down the heat and put the lid on. Broccoli should be ready in about eight minutes. Meanwhile, wash, clean and cut the rest of the vegetables into medium, suitable pieces. You can finely chop the green onion. Pour the olive oil into a pan and cook the peppers, along with the carrots, green onions and mushrooms. Add salt to taste.

Remove the broccoli from the pan when it is ready, drain the water and cut it into small pieces. Then place the broccoli in a pan and place the rest of the sauteed vegetables on top. Mix, separately, sour cream with salt and pepper, then pour it over the vegetables. Grate the cheese on top, place the tomato slices and place the tray in the preheated oven at 180 degrees Celsius. The vegetables au gratin in the oven are ready when they get a reddish crust.

And for this recipe, an electric oven with 3D cooking function will be very helpful, which will help you to cook the vegetables evenly and to obtain a reddish and delicious crust.

Turkey breast recipe with baked vegetables

  • ½ boneless turkey breast
  • 1 onion
  • 200 g frozen green beans
  • a few pieces of baby corn
  • 1 green bell pepper
  • 1 carrot
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons thyme
  • 2 teaspoons chilli flakes
  • salt and pepper to taste

Start by preparing the spice mixture to marinate the turkey breast. Mix the thyme, paprika, chilli flakes and a tablespoon of olive oil in a bowl. Cut the turkey breast into cubes, grease it well with the marinade mix and leave the meat to soak in a bag for a few hours, cold.

Then, cut the onion into small pieces, peel the carrots and cut them into slices, and you can cut the bell pepper into small pieces. Grease a pan with olive oil, add the previously prepared vegetables, the previously thawed green beans, and a few pieces of baby corn. Season to taste and place the pan in the preheated oven at 190 degrees Celsius. In order for the turkey breast not to be dull or dry, you can use an oven with a steam-assisted cooking function. All you have to do is add water to the special compartment at the bottom of the oven, and the steam will help you prepare a browned food on the outside, but which remains juicy on the inside.

Recipe fish with baked vegetables

  • 4 pieces of carp fillets
  • 1 onion
  • 3 cloves of garlic
  • 2 red peppers
  • 2 carrots
  • 2 tomatoes
  • 400 ml broth
  • 200 ml white wine
  • 2 bay leaves
  • 3 teaspoons thyme
  • 4 tablespoons olive oil
  • 3 tablespoons flour
  • salt and pepper to taste

Add salt and pepper over the fish pieces, then pass them through the flour. Heat three tablespoons of olive oil in a pan and brown the fish on both sides. Remove the fish and set it aside. Also in the same pan you will add the rest of the oil, then the chopped onion, together with the sliced ​​pepper and the crushed garlic. Cook the vegetables until soft, then add the sliced ​​carrot. Add three tablespoons of wine and let the vegetables simmer for about five minutes. When they are ready, take the pan off the heat and add salt and pepper to taste.

Place the vegetables in a large tray and place the fish pieces, diced tomatoes, broth and the rest of the wine on top. Add the bay leaves, thyme, salt and pepper. Cover the tray with a lid or aluminum foil and place in the preheated oven at 190 degrees Celsius for 45 minutes. Once this interval has passed, remove the lid and leave the fish with vegetables in the oven until it browns on top.

Baked vegetables recipe with balsamic vinegar cream

  • 1 large red onion
  • 1 medium yellow onion
  • 5 medium carrots
  • 3 yellow potatoes
  • 1 medium red beet, boiled
  • 5 pieces of parsnips
  • 3 cloves of garlic
  • 1 sweet potato
  • 4 tablespoons balsamic vinegar cream
  • 4 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • salt and pepper to taste

Cut the yellow onion and the red onion into medium pieces. Peel a squash, grate it and slice it. Peel the carrots and parsnips, which you can leave whole or cut into thin sticks. Cut the beets into medium pieces. Peel a squash, grate it and squeeze the juice. Season the vegetables with thyme, rosemary, salt and pepper to taste.

Separately, mix the olive oil with mustard and balsamic vinegar cream and pour half of the amount over the vegetables, mixing well, to incorporate the sauce. Place the vegetables in the pan and place in the preheated oven at 200 degrees Celsius for 25 minutes. After this time, taste the vegetables and add the rest of the balsamic vinegar cream. Continue to cook the vegetables in the oven for another 20 minutes, checking if the potatoes are cooked.

Recipe vegetables stuffed with meat and rice

  • 1 medium tomato
  • 2 eggplants
  • 2 zucchini
  • 3 small peppers
  • 400 g minced chicken
  • 150 g long grain rice
  • 1 onion
  • 1 carrot
  • 1 dill connection
  • 1 link parsley
  • 4-5 tablespoons olive oil
  • 250 ml water
  • 200 ml tomato sauce
  • salt and pepper to taste

Cut a lid on the tomatoes and carefully clean the pulp (which you can keep for the sauce). Cut a pepper cover and clean the seeds and ribs inside. Cut the eggplant and zucchini in half and carefully clean the pulp.

Heat three tablespoons of oil in a pan, add finely chopped onion, grated carrot and let the vegetables cook until the onion becomes soft. Then put the minced chicken and cook for a few minutes. Add the rice and fry for about two minutes, during which time you should stir as often as possible. At the end, add the tomato pulp you kept, parsley and dill, both finely chopped, salt and pepper. Stir until the vegetable filling is smooth and simmer for about two minutes.

Place the vegetables in a bowl, add the meat and rice filling, pour the tomato sauce, water and the rest of the olive oil. Put the tray in the preheated oven at 200 degrees Celsius for about an hour. Baked stuffed vegetables are ready when the rice is cooked.

So, no matter how you want to cook the vegetables in the oven, either plain or with fish, turkey or stuffed with meat, there are many recipes you can try. You can combine vegetables according to your preferences and you will always get a healthy and tasty dish.


Baked vegetables

It is probably one of the most popular dishes, I thought a bit if I could write the recipe because it is simple, but from my experience as a blogger I am convinced that there are enough people who would like to try it and do not know it, plus it is a very tasty dish, which can be served as such, with rice or just a simple salad so it is worth trying.

Baked chicken with vegetables can be a delicious lunch or a dinner (if you skipped lunch) appetizing. Because it is prepared with chicken, I would ask you to keep in mind the quality of the meat. Because not everyone has the opportunity to prepare chicken raised in the country and the next source of meat is the store, it would be good to choose a slightly more expensive company that has some organic products. I already have at least one or two producer companies, whose meat is quite ok.

I chose to prepare this food with thighs, not because they are cheaper but because they have less fat and are tenderer than the ubiquitous breast :) I prepared the dish with boiled rice so I only put the amount of vegetables in the recipe.

Otherwise, nothing special just the basic spices, to which you can even insist on adding rosemary. Rosemary makes a good house with chicken so don't hesitate to use it. This dish can be made with turkey or why not fish, it is just as tasty.

But let's see the recipe.

Baked vegetables

Ingredients 2 servings for adults or 4 servings for children :):

  • 2 whole chicken legs
  • 1 small celery with root
  • 1 carrot
  • 2 suitable potatoes
  • 1 parsnip root
  • 3-4 cloves of garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon rosemary
  • salt, pepper, universal universal spice

Preheat the oven to 180 degrees Celsius.

We wash the chicken carcass and wipe it with a paper napkin. Season with salt, pepper, universal spice.

We clean the vegetables then wash them well and cut them into cubes.

In a roasting pan put the oil then the vegetables and the garlic cloves, the rosemary. Mix them with the oil and place the spiced chicken legs on top. Celery stalks, do not throw them, put them among the pieces of meat.

Cover with foil and bake for 40 minutes. Then take the foil, grease the meat with a little oil and let it brown nicely for another 15 minutes.

We serve the steak with the vegetables from the tray and the salad. We, as I wrote above, served it with boiled rice, because we had the rice from the day before. If you only serve them with the vegetables in the tray then please double the amount of vegetables.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked chicken with olives and garlic

I had a tablespoon of olive salsa left, I used it efficiently! Being so potent in taste, it didn't take much more to invigorate the chicken steak. I had imagined some lamb chops standing on top of the bean puree, but I was content with what I had in the freezer.

For those who are fasting now: the combination of white beans and salsa is wonderful, there is no need for meat. The following option can be done: keep 2-3 tablespoons of beans before making the puree. Mix the beans with the salsa and place them in the crater in the middle of the puree. Serve with toast or tortilla chips. As you can't add anchovies to the salsa now, replace them with a little greens (dill and parsley).


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