Ingredients. 2 tbsp olive oil. 6 chicken thigh cutlets, bone in. salt and pepper, to season. 2 red onions, peeled and cut into wedges. 4 cloves garlic, peeled and lightly crushed ...

Drizzle extra oil all over the capsicum if desired. Bake for 30–35 minutes or until a golden crust is formed. Serve hot or at room temperature with dark green, peppery rocket or chicory leaves.

Season with a little salt and pepper and stand for around 30 minutes to allow the flavours to mingle before serving. Chicken thigh fillets can vary a lot in size, but around 600–800g/1lb 5oz ...

This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade. For the marinade, mix together all the marinade ingredients in a bowl until ...

Quarter the capsicums lengthwise, place on a baking tray skin sides upwards and bake in a moderate oven (180C) for about 30-45 minutes until the skins are dark and very crinkly. Remove from oven ...

2. Roast for 25 minutes or until capsicums are blistered and garlic is cooked. Transfer capsicum and garlic to a bowl. Return onions to the oven and cook for a further 20 minutes or until soft.

2. Spread the mince out evenly onto a large baking tray with sides. Combine the seasoning, oregano and cumin in a small bowl, then season well with salt and pepper.

Slide the tray back into the oven for 10 minutes, no more. Take the tray out, lift the fish fillet gently onto warm dishes, peel the skin off the fish and throw that away too.