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.
In a small saucepan add juice from 2 lemons with honey, garlic and extra virgin olive oil. Combine and set aside.
Place the chicken in one layer in a roasting tray. Drizzle with the honey and lemon syrup evenly.
Cut the remaining lemon into wedges and place between chicken thighs.
Sprinkle chicken with sesame and oregano sea salt.
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.
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.
Arrange watermelon onto a serving plate. Drizzle over extra virgin olive oil and pour over honey syrup.
Dollop with yoghurt over watermelon. Sprinkle with oregano and mint leaves.