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.
Servings 4
Ingredients
Honey Herbed Chicken
- 3 lemons
- 3 tbsp truffle raw honey
- 1 clove garlic crushed
- 3 tbsp flavoured Gemstone olive oil (ginger, basil and lime)
- 8 chicken thighs (or drumsticks)
- 1/2 cup organic kalamata olives
- 2 cups green beans
Watermelon, Mint, Oregano Salad with Yoghurt & Honey Syrup
- 4 cups watermelon cut into cubes
- 1 tbsp flavoured Gemstone olive oil (ginger, basil and lime)
- 1 tbsp red saffron raw honey
- 2 tbsp fresh orange juice
- 1/2 unsweetened Greek style yoghurt (I use coconut yoghurt)
- 1 tbsp organic Greek mountain oregano
- 1/4 cup fresh mint leaves chopped
Instructions
- 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.