I did ribeye steak during the week and while it disappeared off the plates without a pause the photies make it look like the dog had already chewed it, so the first food post is everybody’s easy get-out – chicken.

I enjoy trying different methods of cooking meat and my current go-to is wrapping it up and sticking in the oven, so that’s baking I guess?

I trimmed the chicken breasts and scored them quite deeply. It makes for a slightly shorter cooking time and more surface area for herbs and spices so I’ve being doing it that way a lot recently.

I rolled them in a mix of herbs and spices, Mediterranean style with a lot of the usual suspects (rosemary, thyme, oregano, parsley +) and some nippier elements (paprika, lemon juice +) in there too. I wrapped them tight in a foil packet and they went in the oven for 40+ minutes.

I lightly olive oiled two flat breads and added some za’atar spice mix (like you’re supposed to) and stuck them under the grill while the rice was in the microwave (I’m not too proud…).

Most of the chicken sauce that gets created as it cooks escaped from a tear in the foil which is a hummer but the chicken was still juicy and some mayo on the table brought back the wee bit of missing moisture so it was fine.

Served up with some mixed fresh salad it was absolutely magic.

Full disclosure, we had Angel Delight after. That was awesome too.