Crispy Parmesan Chicken Traybake
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Potatoes (cut into wedges)
- 1 tbsp Olive oil (for the potatoes)
- 1 tbsp Italian seasoning
- 25 g Panko breadcrumb
- 45 g Parmesan (grated)
- 1 tbsp Dried parsley
- 1 Egg (whisked)
- 400 g Chicken breast (cut into tenders)
- 200 g Tenderstem broccoli
- 100 g Green beans (trimmed)
- 1 tbsp Olive oil (for the chicken & veg)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Cut 500 g Potatoes into wedges and toss with 1 tbsp Olive oil and 1 tbsp Italian seasoning. Spread them evenly on the tray. Roast for 20 minutes.
- On a large plate, combine 25 g Panko breadcrumb, 45 g Parmesan and 1 tbsp Dried parsley.
- In another bowl whisk 1 Egg.
- Cut 400 g Chicken breast into tenders. Dip each tender into the egg, then crumb mixture. Place onto a plate plate.
- After the potatoes have baked for 20 minutes, add the coated chicken tenders to the tray. Scatter the 200 g Tenderstem broccoli and the 100 g Green beans around, drizzle with 1 tbsp Olive oil.
- Return the tray to oven for another 18-22 minutes, flipping chicken halfway through, until the chicken is crispy and cooked through and potatoes are golden.