Peri Peri Chicken Breast Traybake
with Herby Potatoes and Tomato & Rocket Salad
This Peri Peri Chicken Breast Traybake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
1
Garlic Clove
450
Potatoes
1
Provencal Herbs
1
Peri Peri Seasoning
1
Honey
2
British Chicken Breasts
1
Apple Cider Vinegar
(Contains Sulphites)
125
Baby Plum Tomatoes
40
Wild Rocket
1
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1
Olive Oil for the Dressing
1.5
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the Provencal herbs, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
Put the peri peri seasoning (add less if you don't like heat), garlic, olive oil for the marinade (see ingredients for amount) and half the honey into a large bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season with salt and pepper and mix to combine. Add the chicken and turn to coat in the marinade, then pop onto another baking tray. IMPORTANT: Wash your hands after handling raw 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, 25-35 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In another large bowl, add the cider vinegar, olive oil for the dressing (see ingredients for amount) and remaining honey. Season with salt and pepper, mix well then set the dressing aside.
Just before serving, add the tomatoes and rocket 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 is ready, divide the potatoes and chicken between your plates. Serve the rocket salad alongside and with a dollop of mayo for dipping. Enjoy!
