Parmesan Chicken Traybake
Ingredients
4 chicken breasts, part boned
4 tbsp. Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt
100g parmesan, grated
2 clove garlic, crushed
2 tbsp. rapeseed oil
1 red onion, sliced
600g baby potatoes, boiled and halved
12 cherry tomatoes
100g mange tout
50g tender stem broccoli
1 courgette, diced, optional
2 tbsp. fresh herbs, (sage, oregano or thyme)
1 lemon, zest and juice
Salt and pepper
Method
- Preheat the oven to 180˚C – 200˚C
- In a bowl, combine half of the parmesan with the 4 tbsp of yogurt. Add some garlic, and oil. Season with pepper and salt.
- Stir and add the chicken Breast. Set aside to marinate and tenderise for 20 minutes minimum or overnight if preferred in the fridge covered with cling film
- In your roasting tray, toss together the cooked potatoes, red onion, mange tout, broccoli, cherry tomato, courgette with a drizzle of oil and 2 tbsp of yogurt and sprinkle extra parmesan and seasoning. Toss to coat evenly.
- Add the marinated chicken breast over the vegetables. Sprinkle the rest of the parmesan and place in the oven for 20-30 minutes until the chicken breast are cooked through and coloured
- Remove from the oven, sprinkle some fresh rosemary leaves over the chicken and serve immediately.
