Puttanesca Inspired Chicken Tray Bake
with Chips and Salad
Perfect for kids and grown-ups alike, this Crispy Cajun Fried Chicken is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, plate up the kids' salad first without balsamic and serve the puttanesca salsa on the side.
The quantities provided above are averages only.
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
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
15 grams
Honey
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
30 grams
Olives
25 grams
Sun-Dried Tomato Paste
1 pinch
Chilli Flakes
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
1 tbsp
Water
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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.
When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.
Lay the chicken onto another large baking tray, drizzle with oil 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.
Sprinkle the cheese on top of the chicken.
Roast on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, roughly chop the olives into small pieces.
In a small bowl, combine the olives with the sun-dried tomato paste, chilli flakes (add less if you'd prefer things milder), remaining honey and the olive oil for the dressing and water (see pantry for both amounts).
Season with salt and pepper.
Transfer the cheesy chicken to your plates and spoon over the puttanesca salsa.
Add the salad leaves to the side and drizzle with the balsamic glaze.
Serve with chips and mayonnaise alongside for dipping (see pantry for amount).
Enjoy!
Making this kid friendly? Plate up the kids' salad first without balsamic and serve the puttanesca salsa on the side.
