with Herby Potatoes and Tomato & Pea Shoot 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.
Allergens
Utensils
Tags
Garlic Clove
1
Potatoes
450
Dried Oregano
1
Peri Peri Seasoning
1
Honey
15
British Chicken Breasts
2
Cider Vinegar
15
Baby Plum Tomatoes
125
Pea Shoots
40
Olive Oil for the Marinade
1.5
Olive Oil for the Dressing
1
Mayonnaise
2
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, sprinkle over the dried oregano, then season with salt and pepper. Toss to coat, then 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 ingredients 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 is ready, slice your chicken widthways into 4 or piece pieces and serve alongside the herby potatoes.
Share the pea shoot salad between your plates and finish with a dollop of mayo for dipping (see pantry for amount).
Enjoy!
585
kcal
Energy (kcal)
2449
kJ
Energy (kJ)
23.5
g
Fat
3.1
g
of which saturates
51.3
g
Carbohydrate
12.7
g
of which sugars
45.5
g
Protein
0.6
g
Salt
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Pea Shoot Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Pea Shoot Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Roast Potatoes and Tomato & Pea Shoot Salad
with Roast Potatoes and Tomato & Baby Leaf Salad
with Green Beans, Couscous and Tomato Salsa
