Peri Peri Chicken Breast Traybake
with Herby Potatoes and Pea Shoot Salad
- Sulphites
.
Ingredients
1
Garlic Clove
450
Potatoes
1
Dried Oregano
1
Peri Peri Seasoning
15
Honey
2
British Chicken Breasts
15
Cider Vinegar
(Contains: Sulphites)
125
Baby Plum Tomatoes
40
Pea Shoots
1
Mayonnaise
Not included in your delivery
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the potatoes into roughly 2cm chunks (no need to peel) and pop onto a large, low-sided, wide baking tray. Drizzle with oil, then season with salt, pepper and the oregano. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary, you want the potato chunks nicely spread out.
Put the peri peri seasoning, garlic and half of the honey into a large bowl. Drizzle in some oil, season with salt and pepper and mix to combine into a paste. Add the chicken and turn to coat in the paste, then pop onto another baking tray. IMPORTANT: Wash your hands after handling chicken and its packaging.
When the oven is hot, roast the potato chunks on the top shelf and the chicken on the middle shelf until golden and cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In another large bowl, add the cider vinegar, olive oil (see ingredients for amount) and remaining honey. Season with salt and pepper, mix well then set aside. This is your salad dressing.
While everything cooks, chill out! Just before serving, add the tomatoes and pea shoots to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing, in case anyone prefers it plain.
When everything is ready, divide the potato chunks between your plates. Serve the chicken and pea shoot salad alongside, with a dollop of mayo for dipping. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peri peri seasoning and honey marinade deliver a well-balanced, lightly spiced flavour that most find enjoyable. Some feel the heat could be stronger, while others prefer using half the seasoning to keep it milder.
- Ease of prep: Straightforward to put together, with most of the cooking hands-off once everything is in the oven. Using an air fryer for both the chicken and potatoes is a popular shortcut that cuts cooking time noticeably.
- Suggestions: Reduce the oven temperature to around 180°C if the chicken tends to dry out, and check it before the lower end of the suggested cooking time. Adding a splash of lemon juice, extra spices, or roasted peppers and red onion can lift both the chicken and the salad.
- Next-day meals: Leftovers work well the next day, and at least one reviewer found the chicken excellent served in a burger bun.
- Portions: The chicken portions are frequently noted as quite small, and some cooks add an extra breast to make the meal more filling for hungry households.
- Customisation: Swapping the salad for cooked greens, garden peas, or garlicky greens works well for those who prefer a warm side. Boiling or jacket-baking the potatoes is a lower-fat alternative that several reviewers enjoyed.
