zoom Lemon chicken traybake

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    Lemon chicken traybake

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    Lemon chicken traybake

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    1 lemon
    2½ tbsp olive oil
    1 tbsp clear honey
    1 tbsp Cooks’ Ingredients Garlic Purée
    400g pack Essential British Chicken Mini Breast Fillets
    6-8 echalion shallots, (depending on size), quartered lengthways
    250g frozen baby broad beans
    3 sprigs rosemary
    2 little gem lettuce, cut lengthways into wedges
    2 Deli Kitchen Greek Style Flatbreads, halved


    1. Preheat the oven to 190ºC, gas mark 5. Cut 4 thin slices of lemon and squeeze the juice from the rest. Combine the juice in a small bowl with 1 tbsp of the oil, the honey and garlic purée. Lightly season the chicken pieces.

    2. Heat another 1 tbsp of the oil in a frying pan and briefly sear the chicken on all sides. Tip into a roasting tin and add the shallots. Bake for 15 minutes. While baking, add the lemon slices to the frying pan and lightly brown. Add to the roasting tin with the broad beans and rosemary sprigs. Return to the oven for a further 10 minutes until the chicken is cooked through, the juices run clear and no pink meat remains.

    3. Heat the remaining oil in the frying pan and briefly heat the lettuce wedges to sear the cut sides. Add to the roasting tin and drizzle with the lemon and garlic mixture. Place the flatbreads on top and return to the oven for a further 5 minutes to heat up, before serving.

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    Cook’s tip These soft flatbreads make an easy accompaniment for this tasty chicken dish. Alternatively, serve with new potatoes, boiled with mint sprigs for an equally summery flavour. 


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    4 stars