Lemons | Bunbury Farmers Market

Greek Lemon Chicken with Marjoram & Rosemary

Ingredients:
6 chicken thighs
½ cup fresh lemon juice
1 teaspoon of dried marjoram
1 teaspoon of dried rosemary
1 teaspoon of turmeric
Zest of 2 lemons
2 cups Greek yogurt

Method:
Place chicken thighs on a covered baking tray, smooth side down. Sprinkle with the lemon juice, marjoram, rosemary, turmeric and lemon zest. Spread the yoghurt over the top then cover with foil and bake at 180° for 50 minutes. Remove the foil and bake for a further 10 – 15 minutes until browned. Delicious with Greek salad or roasted veggies.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Roast Artichoke Salad

Ingredients:
4 young artichokes
2 punnets of grape tomatoes left whole
1 small yellow capsicum diced
½ cup fresh chopped basil
Sprig of thyme
Generous splash of olive oil
Salt and pepper
2 teaspoons fresh chopped garlic
2 Lemons

Cooking Method:
Prepare the artichoke down to the heart and top of the stalk. Chop off the top of the leaves at the crown and remove any choke if it is present. Cut into 8ths. Keep the prepared artichoke covered in water with lemon juice to prevent discolouring (see our Facebook page for a annotated pic detailing how to prepare the artichoke – www.facebook.com./bunburyfarmersmarket).
Heat up a medium sized fry pan and add the olive oil. Pan fry the artichoke for 4 minutes with a squeeze of lemon and salt and pepper.
Place in a baking tray and toss with extra olive oil, garlic, tomatoes, capsicum, basil and thyme. Roast in a 220 degree oven for 15 minutes.
Let it cool and place on a bed of baby spinach.
Drizzle with Caramelized Balsamic vinegar.

Serves: 4 adults as a side salad.

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: