Spring Chicken & Roasted Potato Tray Bake
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Spring Chicken & Roasted Potato Tray Bake

Spring Chicken & Roasted Potato Tray Bake

Serves 2 | with Asparagus, Greek Style Cheese and Rosemary

Make lunchtime extra special with this divine chicken tray bake. Rosemary and lemon enhance the flavour of the chicken breast and crispy potatoes. Serve with asparagus, peas and Greek style cheese for a meal which is as colourful as it is delicious.


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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

1 unit(s)


1 bunch(es)


2 unit(s)

Garlic Clove

150 grams


2 unit(s)

British Chicken Breasts

120 grams


350 grams

Salad Potatoes

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil

2 tbsp



Nutritional information

Energy (kJ)2549 kJ
Energy (kcal)609 kcal
Fat27.5 g
of which saturates6.6 g
Carbohydrate43.6 g
of which sugars9.7 g
Protein52 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Medium Bowl
Baking Tray



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 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.

c) Place the chicken onto the tray, 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, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 25-30 mins.


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.


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 spring chicken traybake 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.