Honey herbed chicken with watermelon salad by nutritionist Casey-Lee from Live Love Nourish
By Casey-Lee Lyons
Our Australian cooking road-trip continues in 2020 with a visit to sunny Queensland, where we teamed up with nutritionist Casey-Lee Lyons from Live Love Nourish to help you all with your New Year's healthy resolutions, but without, never, compromising on taste!
Live Love Nourish is all about creating healthy and nutritiously balanced dishes to support a healthy and happy lifestyle. Their recipes are loved all over Australia and have been featured in Women's Weekly, Gluten Free, Nature & Health and many more national magazines.
Honey herbed chicken with watermelon Greek salad
If you are after a family friendly and gourmet chicken dinner to impress, you’ll love this recipe for Honey Herbed Chicken with Watermelon Greek inspired Salad.
Tender, juicy chicken in a honey, herbed syrup finished with fresh kalamata olives. Serve with a fresh watermelon, mint and oregano salad, finished with yoghurt a honey syrup. 
How to Add Flavour Without Fuss
When making family friendly recipes using some high quality ingredients can make the recipe memorable and flavourful without fuss. Keeping some flavour-rich, quality ingredients in your pantry can transform your home cooking, without adding more time in the kitchen or fuss.
In this recipe I’ve swapped a few classic pantry ingredients to enhance the flavours in this dish without any hard work. Swaps include:
- In place of olive oil I used Gemstone flavoured olive oil (ginger, basil and garlic), which is the world’s No.1 flavoured olive oil and has an incredible flavour.
- In place of standard honey, I used saffron honey and truffle raw honey. These honeys are produced by a small family farm in Greece who are committed to organic farming and have an incredible true honey flavour with notes of saffron and truffle.
- When using herbs, quality counts. I used organic and authentic Greek oregano. It has so much flavour and a true oregano fragrance beyond supermarket oregano.
- To season the dish I added extra flavour by seasoning with an organic Sea Salt with oregano, sesame, thyme and spearmint.
- Olives are one of the best ways to add a punch of flavour to a dish. When it comes to choosing olives quality is important. There is a big difference in the flavour of supermarket olives and quality, organic olives without cheap preservatives. In this recipe I used these gourmet kalamata olives. They have no vinegar and are in extra virgin olive oil, lemon, thyme and lemon peel.
- To see more organic and natural Greek fine foods check out Grecian Purveyor. Their range of authentic Greek pantry ingredients are fast becoming staples for our home cooking.
RECIPE
Ingredients
Honey herbed chicken
- 3 lemons
- 3 tbsp Vasilissa truffle raw honey
- 1 clove garlic crushed
- 3 tbsp flavoured Gemstone olive oil (ginger, basil and lime)
- 8 chicken thighs (or drumsticks)
- 1/2 cup organic kalamata olives
- 2 cups green beans
Watermelon Salad
- 4 cups watermelon cut into cubes
- 1 tbsp flavoured Gemstone olive oil (ginger, basil and lime)
- 1 tbsp Vasilissa red saffron raw honey
- 2 tbsp fresh orange juice
- 1/2 unsweetened Greek style yoghurt (I use coconut yoghurt)
- 1 tbsp organic Greek mountain oregano
- 1/4 cup fresh mint leaves chopped
Instructions
Instructions-
In a small saucepan add juice from 2 lemons with honey, garlic and extra virgin olive oil. Combine and set aside.
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Place the chicken in one layer in a roasting tray. Drizzle with the honey and lemon syrup evenly.
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Cut the remaining lemon into wedges and place between chicken thighs.
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Sprinkle chicken with sesame and oregano sea salt.
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Bake for 30 minutes. Add olives and green beans to the chicken tray and bake for a further 20 mins - 30 mins or until chicken is cooked through and golden. Sprinkle with oregano just before serving.
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Meanwhile make the watermelon salad. In a small saucepan gently heat honey and orange juice, whisk to combine. Remove from heat and set aside to cool.
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Arrange watermelon onto a serving plate. Drizzle over extra virgin olive oil and pour over honey syrup.
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Dollop with yoghurt over watermelon. Sprinkle with oregano and mint leaves.
Recipe Tips:
- You can also pre-marinade the chicken in the honey, lemon and olive oil syrup (once cooled) for a few hours or overnight to enhance flavours.
Thank you Casey-Lee for this wonderful, healthy and super tasty dish. If you'd love to see more healthy and easy to make dishes visit Live Love Nourish.
