I started writing a blog post earlier this year, which I didn’t publish because in the end I felt like it was a note to myself and I didn’t really need to share it with anyone. The post was about giving myself space in 2020, after all the crazy change we’d been going through.
Boy oh boy, has 2020 given us plenty of space!
After a few years of flopping around in the washing machine of life, I suddenly realised how much I had changed internally, while I was focused on the things around me and the circumstances I found myself flowing in and out of. One thing is true – change is inevitable, it is always uncomfortable and it’s the only way to grow. It’s the only way to get to where we’re meant to be.
Our world is now going through a drastic shake-up! The COVID-19 episode has us earthlings taking a good, long look at ourselves and once again realising that nothing is more powerful than nature.
You either open up to it, move with the new energy and see this time of isolation as a chance to reconnect, slow down and give yourself space to BE…
I hope that we come out of this with more compassion. For ourselves, and for every soul who shares our planet – those who are struggling, fighting, crippled with fear, who have suffered loss, experienced trauma… I hope we give ourselves space to learn, to change, grow and to heal.
Let’s talk about FOOD
No restaurants, no take-aways! We’re all cooking! I have seen an abundance of food posts and people making videos from their kitchens, getting the kids in on the action! It’s a happy place for a foodie 🙂 (PS, join me on Instagram!)
I am trying to keep cooking meals on the healthy side, even though #SuperDad stocked up on the crisps and snacky things – we need the good things in life!
This afternoon I cooked some gluten free “corn pasta” and as I ate it, I found myself wondering if corn pasta was really the thing I wanted to eat if the world was coming to an end…. It’s not.
Anyhoo! This Mediterranean Chicken & Vegetable Bake is yummy comfort food. Healthy and packed with disease fighting herbs and immune boosting power, you’ll feel like a hero just for feeding your family all this goodness.
Please share with all the new home-cooks! They need all the foodie help 😉 Feel free to change it up and add any other veggies you like! Remember to tag me with #Mammachefjozi when you cook yours.
Mediterranean Chicken & Vegetable Bake
- 8 chicken thighs skin on, bone-in
- 1/2 cup lemon juice
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 tsp crushed garlic
- 3 tsp dried basil
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp salt
- 6-8 potatoes quartered
- 1 red onion cut into wedges
- 1 red pepper (capsicum) deseeded and cut into wedges
- 2 zucchini sliced
- 4 tbsp pitted Kalamata olives
- Lemon slices to serve
Pat thighs dry with paper towel.
In a shallow oven dish, combine lemon juice, 2 tablespoons of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the mixture into a jug and set aside for later.
Add the chicken to the mixture in the oven dish and coat evenly.
Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or overnight, turning each chicken thigh occasionally in the marinade.
Preheat oven to 220°C. Heat 1 tablespoon of olive oil in a large pan or skillet over med-high heat.
Sear the chicken on both sides until golden brown (about 4 minutes per side).
Place chicken pieces back into the oven dish, then arrange the vegetables around the chicken.
Drizzle vegetables with the marinade from the jug, tossing them through the oil mixture to coat evenly.
Cover the dish with or foil and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill, uncover and cook for a further 5-10 minutes, or until chicken and potatoes are crispy and golden brown.
Try this for another delicious chicken recipe! Coconut Lime Chicken with low carb cauliflower rice.