The oven at home, sad to say, has been extremely underused and just recently we have begun to utilise it. Just yesterday we baked some juicy, mouthwatering chicken drumsticks – the meat tender but the skin crispy – and today we oven-baked some chicken fillets, fish and pork loin.
Seasoning of the meat:
Altogether now!! And not forgetting the sliced garlic pieces that will be placed on top of the meat while in the oven, so that it will turn brown and crispy. I can’t believe I am salivating while typing this. Marinading the meat was a simple toss and ensuring that is coated with the spices and olive oil.
The tricky part was placing the meat properly onto the grill plates in the oven, and the husband had to do this using a tong. It was delicate work and definitely not something I can master with my impatience and not so steady hands.
And after just a mere 10-12 mins in the oven, dinner is served!! Meat was succulent, cooked just right, and the moisture and juiciness was retained throughout. Fish flaked off on the fork just nicely which meant that it was just nice. Well done, dear husband! I had a new bottle of essential waitrose dijon mustard in the fridge and we used it as a dip for the meat.
No carbs, full protein, saltless dinner for us. I think we deserve a hi-5.