Bristol Living Apr - May 2024

LEMONY
CHICKEN
TRAY BAKE
Serves 4 Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
1 large leek, sliced
300g miniature/baby potatoes,
boiled then halved
4 cloves garlic, peeled and lightly
smashed
2 tbsp olive oil, divided into 1⅓
tbsp and ⅔ tbsp (2tsp)
8 skin-on, bone-in chicken thighs
1 tsp sweet smoked paprika
2 tsp lemon zest
Juice of 1 lemon
One small pack of fresh thyme
350g kale
METHOD
Preheat the oven to 210°C (fan)
230°C (standard).
Toss the leek slices, potatoes, and
garlic in 1+⅓ tbsp olive oil in a large
bowl. Season to taste.
Spread out on 1-2 baking trays.
Add the chicken thighs to the same
bowl and toss with the paprika,
lemon zest and lemon juice. Season
to taste.
Place the coated chicken portion on
top of the vegetables, each with a
30% OF
R D A
FOLATE
P E R
PORTION
sprig of thyme on top.
Bake for 15 minutes. Meanwhile,
toss the kale in the remaining 2/3
tbsp i.e. 2 tsp olive oil. Stir to coat
each piece well then add to the
baking tray/s giving everything a
good stir in the process.
Bake for a further 15 minutes,
stirring once. Check that the
chicken juices run clear and if you
have a meat thermometer that the
internal temperature at the thickest
part is at least 74°C.
40% OF
R D A
FOLATE
P E R
PORTION
SPINACH AND
KALE MINI
QUICHES
Makes 8 Prep time: 10 minutes
Cook time: 25 minutes
INGREDIENTS
90g spinach
90g kale
3 tbsp water
6 large eggs
180g fresh pesto
Ground black pepper
A little olive oil for greasing
METHOD
Preheat your oven to 190°C. Heat
a medium saucepan over medium
heat and add the spinach, kale and
water. Cook for a few minutes until
the leaves have wilted and reduced.
Leave to cool. Pop these leaves
into your food processor and blend
on medium speed.
Meanwhile, beat the eggs with the
pesto and pepper then add to the
cooled leaves in the food processor
before blending on top speed.
Grease the 8 holes of your muffin tin
with a little oil or use cases to avoid
sticking. Fill each of the 8 greased
muffin holes with equal amounts of
the eggy mixture. Put the tray in the
oven and cook for 20-25 minutes
or until a cocktail stick inserted into
the quiches comes out clean. Serve
warm or cold.
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