The longest night of the year later this month provides a perfect opportunity for a winter feast.
Having people over for dinner doesn't have to be expensive or require a lot of effort - even simply setting the table, lighting some candles, and putting on a cruisy playlist sets the stage for a welcoming dinner.
You can serve something as low-key as a big pot of hearty soup with warm bread and butter, and your guests will be thrilled! Served intentionally, anything can feel like a special occasion.
With this in mind, we’re excited to share two easy and affordable one-dish wonders that pair well together for a special-occasion menu or serve as standalone dishes to add to your repertoire.
First up, we have a gorgeous Za’atar chicken tray bake with potatoes and onions. This stunning tray bake looks impressive and is so easy to throw together, making it equally ideal for family dinners and special occasions. Chicken and potatoes are a beloved combination, and for good reason - starchy potatoes are so well suited to soaking up the tasty flavours from a roast chook, especially when accompanied by sweet roasted onions for added deliciousness.
Here, we've been inspired by the Levant and taken this to the next level with the addition of aromatic za’atar, forming a flavourful crust over the skin of the chicken that is seriously addictive. We recommend serving this traybake with a big green salad or some sauteed seasonal greens to keep it balanced.
Our second recipe is for a cosy One-pot orzo with lemon, spinach and feta that would go really well with the chicken as part of a bountiful midwinter dinner, but is also fab on its own. Sweet leeks, fragrant lemon and dried mint, a touch of chilli, creamy feta, and a generous pile of spinach come together beautifully in this nourishing dish that is deliciously warming.
With love,
Annabel & Rose xxx
NEWSLETTER
Za’atar chicken tray bake
Starchy potatoes are so well suited to soaking up the tasty flavours from a roast chook, especially when accompanied by some sweet roasted onions for added deliciousness. Here, we've taken this to the next level with the addition of aromatic za’atar, forming a flavourful crust over the skin of the chicken that is seriously addictive.
Notes
Butterflying a chicken reduces the cook time and results in a more evenly cooked bird. You can ask your butcher to butterfly the bird for you, or you can easily do it yourself - use sharp kitchen scissors to cut down the backbone (either to one side or through the middle), turn the chicken over, and, using the heel of your palm, press down firmly on the middle of the breast to flatten the chicken and open it up like a butterfly. For smaller households, we recommend using chicken Marylands (leg quarters) rather than a whole chicken.
Ready 45min
Serves 4-6
DF GF RSF
1 large free-range chicken
2 large red onions, ends trimmed, peeled, halved lengthways, and each half cut into 4 wedges
1kg potatoes, peeled and cut into 3cm-4cm wedges
2 Tbsp extra virgin olive oil
2 tsp dried mint
Flaky sea salt and freshly ground black pepper
Za’atar marinade
¼ cup za’atar
2 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
Finely grated zest of 1 lemon
Flaky sea salt and freshly ground black pepper
Method
To butterfly the chicken, use sharp kitchen scissors to cut down the backbone. Turn the chicken over, and, using the heel of your palm, press down firmly on the middle of the breast to flatten the chicken and open it up like a butterfly.
To make the marinade, place all ingredients in a very large bowl and mix to combine. Add the chicken and turn to coat, using clean hands to rub the marinade all over the chicken. Place in the fridge to marinate for at least 30 minutes, or transfer to a clean plastic bag, and chill for up to 24 hours.
When you’re ready to cook, preheat your oven to 180ºC fanbake.
Arrange the sliced onions and potatoes in a large ovenproof frying pan, or roasting dish. Drizzle with olive oil, sprinkle with dried mint, and season generously with salt and pepper. Use your hands to mix everything through and distribute the flavours evenly.
Place your chicken on top, skin-side up, and spoon over any extra marinade, using your hands to spread it evenly over the chicken.
Roast until potatoes are tender, chicken is golden, and juices run clear when cut at the deep part of the thigh joint (40-45 minutes). Remove from the oven, cover, and allow to sit for 10 minutes before carving.
One-pot orzo with lemon, spinach and feta
Quick, easy, delicious and healthy - this might just be the perfect dinner. This is definitely going to enter the ranks of weekly go-tos. It’s a one-pot wonder which makes clean-up a breeze.
Notes
You can use fresh or frozen spinach here (defrost before adding). For added protein, stir in a can of drained and rinsed chickpeas in the last 5 minutes of cooking. You could use coarsely grated parmesan in place of the feta if preferred, or serve accompanied by a generous dollop of creamy Greek yoghurt.
To make this vegan, skip the feta and use olive oil in place of the butter. To make this gluten-free, use gluten-free orzo/risoni.
Ready 20min
Serves 4
GF RSF V
Ingredients
3 Tbsp butter or extra-virgin olive oil
1 large leek, split and cleaned, most of the dark greens removed, thinly sliced
3 cloves garlic, smashed with the back of a knife, chopped
Finely grated zest of 1 lemon, plus extra to serve
1 tsp dried mint
Pinch of chilli flakes (optional)
1 ½ cups orzo, risoni, or gluten-free equivalent
3½ cups hot chicken or vegetable stock
240g baby spinach, chopped, or use frozen, thawed spinach
100g feta cheese
¼ cup finely chopped parsley, mint, or dill, to serve flaky sea salt and freshly ground black pepper
Method
Heat butter or oil in a large heavy pot over medium heat. Add sliced leek and a pinch of salt and cook, stirring from time to time, until softened (5 mins). Stir in chopped garlic, lemon zest, dried mint and chilli flakes, if using, and cook for an additional 1-2 minutes until aromatic.
Add orzo, stirring over heat for a minute or two until it starts to toast a little. Mix in the stock and increase the heat to bring to a boil. Check the seasoning and adjust to taste (it will depend on how salty your stock is).
Reduce heat to low and simmer for 10–12 minutes, stirring occasionally until the orzo is al dente and the stock is almost completely absorbed. If it starts to dry out or catch, add a little more stock (we like it on the soupier side, especially in the winter months).
Turn off the heat and mix in chopped spinach. Crumble over feta, sprinkle over fresh herbs, and additional lemon zest. Season with salt and pepper and serve.
