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Chicken and Aubergine Parmigiana Style Traybake

Chicken and Aubergine Parmigiana Style Traybake

with Roasted Potatoes and Baby Leaves
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
676 kcal
Protein
: 
54.6g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Sulphites
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Aubergine

(May contain traces of: Celery)

1 sachet(s)

Mixed Herbs

120 grams

Marinara Sauce

60 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

50 grams

Baby Leaf Mix

12 grams

Balsamic Glaze

(Contains: Sulphites)

2 unit(s)

British Chicken Breasts

Not included in your delivery

1 tbsp

Honey

2 tbsp

Mayonnaise

Energy (kJ)2828 kJ
Energy (kcal)676 kcal
Fat24.9 g
of which saturates6.9 g
Carbohydrate75.4 g
of which sugars24.1 g
Dietary Fibre12.2 g
Protein54.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Bowl

Instructions

Prep the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Chop the potatoes into 2cm chunks (no need to peel).

Get Roasting
2

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Aubergine Time
3

Meanwhile, trim the aubergine, then slice into rounds approximately 1cm thick.

Pop the aubergine onto a medium baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Roast on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.

Mix the Marinara Sauce
4

In a small bowl, mix together the marinara sauce and honey (see pantry for amount).

Finishing Touches
5

When the aubergine has 5 mins remaining, remove the tray from the oven. Pour over the marinara sauce and sprinkle evenly with the Italian style cheese.

Return to the oven until the sauce is piping hot and the cheese has melted, 5-6 mins.

Serve Up
6

Share the aubergine parmigiana between your plates. Spoon over any remaining sauce and cheese from the tray.

Serve the chicken, roasted potatoes and baby leaves alongside. Drizzle some oil and the balsamic glaze over the leaves.

Serve with mayo (see pantry for amount) for dipping.

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