Spring Chicken Tray Bake
With Asparagus and Roasted Potatoes
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.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Lemon
1 bunch(es)
Rosemary
2 unit(s)
Garlic Clove
150 grams
Asparagus
2 unit(s)
British Chicken Breasts
120 grams
Peas
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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). Half the asparagus.
d) In a medium bowl, combine the rosemary, garlic, asparagus, chicken thighs, half the lemon zest,and the olive oil (see pantry for amount). Season with salt and pepper. 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 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. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
d) When the chicken and potatoes have 10-12 mins remaining, remove them from the oven. Make a space in the centre of your tray and carefully place the dressed asparagus onto the tray.
e) Place the chicken over the top of the asparagus, then pop the tray back into the oven until the chicken is browned and cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, in a small bowl, combine the remaining lemon zest and the mayo (see pantry for amount).
b) Once baked, remove the tray from the oven. Add the peas to the tray and mix to combine.
c) Divide the chicken traybake between your serving plates and crumble over the Greek style cheese.
d) Serve with the lemon mayo and remaining lemon wedges for squeezing over to finish.
Enjoy!
