Lemon and Herb Double Chicken Traybake
with Sticky Baked Veg, Roasted Kale and Sambal Mayo Drizzle
- Egg
- Mustard
In this traybake, we're roasting chicken, potatoes and veg on trays in the oven. Just make a sticky sauce whilst everything roasts to then drizzle over at the end to bring everything together.
Ingredients
450 grams
Potatoes
2 unit(s)
Red Onion
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
2 sachet(s)
Lemon & Herb Seasoning
4 unit(s)
Skin-On British Chicken Breasts
30 grams
Tomato Puree
40 grams
Mango Chutney
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Sambal Paste
100 grams
Chopped Kale
Not included in your delivery
2 tbsp
Olive Oil for the Marinade
2 tbsp
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the red onions, then quarter each half. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the veg onto a large baking tray. Drizzle with oil and season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the potatoes, carrot and onions on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop half the garlic into a medium bowl with the lemon & herb seasoning and the olive oil for the marinade (see pantry for amount). Season with salt and pepper and mix together.
Add the chicken to the bowl and mix to coat well. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
In a small bowl, combine the remaining garlic, tomato puree, mango chutney and water for the sauce (see pantry for amount). Set aside.
In another small bowl, mix together the mayonnaise and sambal. Set aside.
Heat a frying pan on medium-high heat (no oil).
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Once seared, transfer the chicken to another baking tray, skin-side up, then roast on the top shelf until cooked, 12-15 mins.
When the chicken is cooked, transfer to a board to rest for a couple of mins loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the veg is tender, add the sticky sauce to the veg tray and mix together until well coated.
Lay the kale on top of the sticky veg, drizzle with a little oil and season with salt and pepper. TIP: Remove any tough stalks from the kale.
Return the tray to your oven and bake on the middle shelf until the kale is crispy, 7-8 mins.
When everything's ready, cut the chicken widthways into 2cm thick slices.
Mix the potatoes, carrot, onions and kale together on the tray and share between your plates.
Top with the lemon and herb chicken, then drizzle over the sambal mayo to finish.
