Rosemary Chicken and Roast Potato Tray Bake
Serves 2 | with Asparagus, Greek Style Cheese and Lemon
- Milk
Make lunchtime extra special with this divine chicken tray bake. Rosemary and lemon enhance the flavour of the chicken breasts and crispy potatoes. Serve with asparagus, peas and Greek style cheese for a meal which is as colourful as it is delicious.
Ingredients
1 unit(s)
Lemon
1 bunch(es)
Rosemary
2 unit(s)
Garlic Clove
150 grams
Asparagus
2 unit(s)
British Chicken Breasts
350 grams
Salad Potatoes
120 grams
Peas
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Zest and quarter the lemon. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
c) Peel and grate the garlic (or use a garlic press). Halve the asparagus widthways.
d) In a medium bowl, combine the rosemary, garlic, asparagus, chicken breasts, half the lemon zest and the olive oil (see pantry for amount). Season with salt and pepper. Stir to fully coat the chicken and asparagus, then set aside for now. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Chop the salad potatoes into 2cm chunks (no need to peel).
b) Pop the potato chunks onto a large ovenproof dish. 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.
c) Place the chicken into the dish, beside the potatoes. Leave the asparagus in the bowl for now.
d) When the oven is hot, roast on the top shelf until the potatoes are golden and the chicken is browned and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) When the chicken and potatoes have 10-12 mins remaining in the oven, remove them from the oven and turn in the oil. Make a space in the centre of your tray and carefully place the dressed asparagus onto the tray.
b) Place the chicken over the top of the asparagus, then pop the tray back into the oven until the asparagus is tender, 10-12 mins.
a) Meanwhile, in a small bowl, combine the remaining lemon zest and the mayo (see pantry for amount).
a) Once cooked, remove the tray bake from the oven. Add the peas to the tray and mix to combine.
a) Divide the chicken tray bake between 2 serving plates.
b) Crumble over the Greek style cheese.
c) Serve with the lemon zest mayo on the side and lemon wedges for squeezing over.
Enjoy!
