Roast Chicken Traybake
The perfect mid-week family meal that stretches over two days! Cook once, eat twice, and save time on busy evenings. Making extra chicken means you’ll have leftovers for lunch or dinner the following day. It’s great in noodles, salads, or stir-fries.
Sarah Butler
Sarah Butler
Recipe - Pavillion SC Swords - SV
Roast Chicken Traybake
Prep Time10 Minutes
Servings8
Cook Time50 Minutes
Ingredients
2 tbsp mixed herbs (fresh thyme and rosemary recommended)
2 tbsp piri-piri seasoning
1 tsp paprika
4 tbsp extra virgin olive oil
8 chicken breasts
2 red onions, halved
3 garlic cloves, whole
1-2 peppers of your choice, quartered
5-6 cherry tomatoes, whole
1 courgette, cut into thick slices
50g butter, melted
2 tbsp olive oil
Salt and freshly ground pepper
1 tbsp flour
300ml water
50ml fresh cream
1 tbsp fresh herbs (rosemary or thyme)
Salt and freshly ground pepper
Directions
Ingredients
- 2 tbsp mixed herbs (fresh thyme and rosemary recommended)
- 2 tbsp piri-piri seasoning
- 1 tsp paprika
- 4 tbsp extra virgin olive oil
- 8 chicken breasts
- 2 red onions, halved
- 3 garlic cloves, whole
- 1-2 peppers of your choice, quartered
- 5-6 cherry tomatoes, whole
- 1 courgette, cut into thick slices
- 50g butter, melted
- 2 tbsp olive oil
- Salt and freshly ground pepper
For the creamy sauce:
- 1 tbsp flour
- 300ml water
- 50ml fresh cream
- 1 tbsp fresh herbs (rosemary or thyme)
- Salt and freshly ground pepper
Method
- Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
- In a bowl, combine the mixed herbs, piri-piri seasoning, paprika, and salt and pepper to make the herb and spice mixture.
- Pat the chicken breasts dry with kitchen paper.
- Place the chicken breasts in a bowl and add 4 tbsp extra virgin olive oil along with the herb and spice mixture. Coat the chicken well.
- Arrange the onions, garlic, peppers, tomatoes, and courgettes on a metal baking tray. Drizzle with melted butter.
- Nestle the chicken breasts among the vegetables on the tray.
- Roast in the oven for 45-50 minutes, or until the chicken is fully cooked. After 25 minutes, loosely cover the tray with foil to prevent the vegetables from burning.
- Halfway through cooking, spoon the juices over the chicken and vegetables to keep them moist.
- Once the chicken and vegetables are cooked, remove from the oven and set aside, covered to keep warm.
To make the creamy herb sauce:
- Place the tray with juices and crispy bits on the hob over medium heat.
- Sprinkle the flour over the tray and mix with a fork to incorporate the sticky bits on the pan.
- Gradually pour in the water, stirring with a fork to create a sauce.
- Add the cream and fresh herbs, then simmer for 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- To serve, place a bed of the roasted vegetables on a plate, top with the chicken breast, and pour a generous serving of the creamy herb sauce over the top.
- Serve with mashed potatoes, wedges, rice, or pasta.
10 minutes
Prep Time
50 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Schwartz Piri Piri Seas (39 g)
2 for €4.50
€3.20€82.05/kg
Funky Soul Paprika (39 g)
€0.89€22.82/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Fresh Irish Chicken Fillets (500 g)
€4.00€8.00/kg
SuperValu Red Onion (1 kg)
€2.19/kg€2.19/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Mixed Peppers (2 Piece)
€1.59€0.80 each
SuperValu Cherry Tomatoes (250 g)
€1.09€4.36/kg
SuperValu Courgettes (2 Piece)
€1.79€0.90 each
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
Not Available
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Not Available
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Not Available
Recipe
Ingredients
- 2 tbsp mixed herbs (fresh thyme and rosemary recommended)
- 2 tbsp piri-piri seasoning
- 1 tsp paprika
- 4 tbsp extra virgin olive oil
- 8 chicken breasts
- 2 red onions, halved
- 3 garlic cloves, whole
- 1-2 peppers of your choice, quartered
- 5-6 cherry tomatoes, whole
- 1 courgette, cut into thick slices
- 50g butter, melted
- 2 tbsp olive oil
- Salt and freshly ground pepper
For the creamy sauce:
- 1 tbsp flour
- 300ml water
- 50ml fresh cream
- 1 tbsp fresh herbs (rosemary or thyme)
- Salt and freshly ground pepper
Method
- Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
- In a bowl, combine the mixed herbs, piri-piri seasoning, paprika, and salt and pepper to make the herb and spice mixture.
- Pat the chicken breasts dry with kitchen paper.
- Place the chicken breasts in a bowl and add 4 tbsp extra virgin olive oil along with the herb and spice mixture. Coat the chicken well.
- Arrange the onions, garlic, peppers, tomatoes, and courgettes on a metal baking tray. Drizzle with melted butter.
- Nestle the chicken breasts among the vegetables on the tray.
- Roast in the oven for 45-50 minutes, or until the chicken is fully cooked. After 25 minutes, loosely cover the tray with foil to prevent the vegetables from burning.
- Halfway through cooking, spoon the juices over the chicken and vegetables to keep them moist.
- Once the chicken and vegetables are cooked, remove from the oven and set aside, covered to keep warm.
To make the creamy herb sauce:
- Place the tray with juices and crispy bits on the hob over medium heat.
- Sprinkle the flour over the tray and mix with a fork to incorporate the sticky bits on the pan.
- Gradually pour in the water, stirring with a fork to create a sauce.
- Add the cream and fresh herbs, then simmer for 2-3 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- To serve, place a bed of the roasted vegetables on a plate, top with the chicken breast, and pour a generous serving of the creamy herb sauce over the top.
- Serve with mashed potatoes, wedges, rice, or pasta.