Peppery Greek-like Salad & Lemon Thyme Roasted Chicken

Recently we had some friends over and in an attempt to make a salad that was a bit different - cause I usually can't be bothered to make anything that requires too much prep, which is why I love triple washed leafy greens in their big wasteful box - I decide to make a nice, colourful, crunchy pepper Greek style salad. It was a hit! It's also so nice to change it up because food boredom is real sometimes.

The chicken was also not difficult to prepare, as much as any form of meat can feel intimidating to make sometimes (i.e. roasted chicken feels like too much work!). But with some prepping ahead of time, it's pretty simple.

LEMON THYME ROASTED CHICKEN INGREDIENTS

- Chicken things, 6

- Lemon, 1 squeezed

- Garlic, 2 cloves crushed

- Thyme, small handful

- Maple syrup, 1-2 tbsp

- Olive oil, 1/4 cup approx

- Salt and pepper to taste (ok I forgot to

measure it! Whenever you see this it's because I have no frickin idea how much salt I used so I leave this up to you to use as much as you need to)

- Onion, cut into 4

DIRECTIONS

1. If chicken is frozen, take out of freezer the day before. If not, skip this step.

2. In the morning or the night before, prepare marinade. Place olive oil, lemon juice, maple syrup, garlic, salt, pepper and thyme in a bowl and whisk.

3. Place chicken in a baking dish. Pour dressing/marinade over the chicken and turn chicken around to make sure it's covered in the marinade. Cover baking dish with saran wrap and place in fridge.

4. Remove from fridge about half hour to one hour before placing in oven. Turn oven on to 375 degrees F. Place chicken in oven and cook for about 45-60 minutes. I left mine for 60 minutes on the nose.

PEPPERY GREEK-LIKE SALAD INGREDIENTS

- Peppers, 2-3, different colours, sliced/julienned

- Cucumber, sliced

- Red onion, thinly sliced (I forgot it but please do add it!)

- Feta cheese, handful

- Olive oil, I love to use lots and don't like to measure it due to past low-fat diet trauma

- Lemon juice from 1 lemon (1/2 a very juice lemon)

- Oregano, 1 tbsp

- Salt and pepper to taste (you know what that means)

- Olives optional (I didn't use any because I'm pretty sure I ate a bunch while cooking)

DIRECTIONS

1. Place chopped veggies in a salad bowl

2. Make dressing in a separate bowl. Whisk well.

3. Add to salad. Mix well.

4. Add feta cheese and olives.

This meal is crunchy, hearty, satisfying, refreshing and delicious!