A chicken breast traybake with roast potatoes is the one-pan answer to a busy weeknight. Toss Chicken Breast 1kg fillets with potatoes, oil and herbs, then roast until the chicken hits 75°C. Shop Chicken Breast and you get proper butcher fillets for a traybake that actually browns.
Ingredients
- 4 chicken breast fillets (from a 1kg pack)
- 800g potatoes, cut into chunks
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 2 garlic cloves, crushed
- 1 tsp dried mixed herbs
- Salt and black pepper
- Handful of cherry tomatoes (optional)
Method
- Heat the oven to 200°C (fan 180°C). Line a large roasting tin.
- Toss potato chunks with half the oil, salt and pepper. Roast 15 minutes to get a head start.
- Pat chicken dry. Mix remaining oil with lemon, garlic and herbs. Coat the fillets.
- Nestle chicken among the potatoes. Add tomatoes if using. Roast 20–25 minutes more.
- Check the thickest part of the breast reaches 75°C. Rest 5 minutes in the tin before serving.
Filling the freezer? 5kg Frozen Chicken Breast Fillets is the bulk pack for traybakes on rotation. See bulk chicken breast when you want more than one supper sorted.