Peri Peri Chicken Breast Traybake
with Roast Potatoes and Tomato & Pea Shoot Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Peri Peri Seasoning
Baby Plum Tomatoes
Not included in your delivery
Olive Oil for the Marinade
Olive Oil for the Dressing
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
In a large bowl, mix together the peri peri seasoning (use less if you'd prefer things milder), garlic, olive oil for the marinade (see pantry for amount) and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, roast the potatoes on the top shelf and the chicken on the middle shelf until golden and cooked through, 25-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Turn the potatoes halfway through.
Meanwhile, in another large bowl, add the cider vinegar, olive oil for the dressing (see pantry for amount) and remaining honey.
Season with salt and pepper, mix well, then set the dressing aside.
Just before you're ready to serve, halve the baby plum tomatoes.
Add the tomatoes and pea shoots to the dressing bowl and toss well to coat. TIP: Keep a portion of salad aside before dressing for anyone who'd prefer it without dressing.
When everything's ready, slice your chicken widthways into 4 or 5 pieces and serve alongside the potatoes.
Share the pea shoot salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).