Ah, I see. This recipe leaves only one dish to wash up. I think I’ll find another one with a bit more faff.
SAID NO ONE EVER!
That’s right my friends, this lemony herby chicken traybake demands minimal washing up (like really very minimal) and I’m gonna do some maths to prove it.
Take a foodie, let’s call her Sam. Sam is prepping her dinner – par-boiled and roasted new potato smash, griddled beetroot, beetroot puree, steamed greens and pan-fried chicken breast. Sounds delicious right? But let’s check in on the pan-count.
How many pans?
- 1 saucepan – for the par-boiling
- 1 oven tray – for the roasting
- 1 masher – for the smashing
- 1 griddle pan – for the griddling
- Another saucepan – for boiling what’s about to be pureed
- 1 food processor – for the puree
- 1 steamer – for the steaming
- 1 frying pan – for the pan-frying
That’s a grand total of 8 things to wash up before you even get the food onto your plate. And some of those things have attachments, meaning it pretends it’s just the one but really it’s 3 separate bits. I’m looking at you, food processor.
Too many pans.
Now let’s imagine Sam is prepping this recipe – oven roasted mixed beetroot, oven roasted garlic and oven roasted new potatoes with oven roasted lemony herby chicken and oven roasted greens.
How many pans?
- 1 oven dish – for the beetroot, new potatoes, garlic, lemony herby chicken and greens.
Just the right number of pans. Goldilocks would be proud.
What’s more, this recipe makes enough for 4 servings (or 3 extremely big ones) so that’s 1 dish, 4 meals! That’s a hell of a lot less than the 32 pans you’d have to wash up after cooking the other recipe 4 times.
AND because you’re using just the one dish, all the flavours get mixed up together which makes it way more delicious anyway. Think salty, sweet, earthy veggie flavours mixing in with the tangy lemony herby goodness of the chicken and a little touch of bitterness from the gorgeous greens. All of that together in one dish. And then on your plate. And then in your belly.
Sorry, how many dishes did you say I need?
To the recipe!
- 500g chicken fillets, cut into smaller fillets if preferred
- 250g new potatoes, rinsed and halved (quartered if large)
- 250g red beetroot*, peeled and cut into large chunks
- 250g golden beetroot*, peeled and cut into large chunks
- 250g cavolo nero or Tuscan kale, rinsed
- A bunch of spring onions, rinsed
- 1 head of garlic, cut in half (horizontally)
- Olive oil
- Salt and pepper
*If you don’t like beetroot, or think the above is a little too much for you, simply swap it out for any other root vegetable. Large chunks of carrot, parsnips, swede, turnip, butternut squash or celeriac would also work well.
For the marinade
- Large handful of parsley, chopped
- 2 garlic cloves, crushed or grated
- 1 tsp lemon zest
- 3-4 tbsp olive oil
- 1 tbsp water
- 3-4 lemon slices
- Good grind of salt and pepper
Optional sauces (not pictured):
Creamy besto pesto sauce
Pop 1 heaped tsp pesto and 2 tbsp crème fraiche in a small saucepan (sorry, you’ll have to wash up two things now) • Add 100ml milk and stir to combine • Place the saucepan on a low heat for about 5 minutes or until the sauce is fully heated through. Stir frequently and keep your eye on it so the milk doesn’t boil • Taste and adjust – adding more crème fraiche if you want a thicker sauce, milk if you want a thinner sauce and pesto if you want a stronger taste.
Simple lemon and parsley dressing
Pop 100ml olive oil, 1 chopped garlic clove, ½ tsp Dijon mustard, the zest and juice of half a lemon, a handful of chopped parsley and a good grind of salt and pepper into a jar • Pop the lid on and shake well • Taste and adjust to your liking.
- To make the marinade, pop all the ingredients into a jar, put the lid on and shake until fully combined (alternatively just mix in a small bowl). Place the chicken fillets into a sealed bag or tuppaware and drizzle with the marinade, rubbing it into the chicken a little with your hands. Place the lemon slices on top and pop in the fridge. If you can, leave this to rest for 2 hours. If not, the time it takes to prep will do.
- Preheat the oven to 200°C (180°C fan) and pop some olive oil in the bottom of a large, deep roasting tray or casserole dish. Add the new potatoes, beetroot, garlic and a good grind of salt and pepper to the tray. Mix with your hands to ensure the veggies are coated. Pop in the oven and cook for 30-35 minutes, giving the dish a good shake every now and then to turn the veggies.
- Once the veggies are almost cooked, add the chicken. Place the lemon slices on top and drizzle over any remaining marinade, then pop back in the oven for around 15 minutes or until the chicken is pretty much cooked through.
- Finally, coat the kale and spring onions in a little olive oil, salt and pepper. Spread the spring onions out across the tray and then cover with the kale. Cook for a further 5 minutes or until everything is fully cooked. (Keep your eye on the kale so it doesn’t burn).
- Remove from the oven and serve alongside a handful of salad, or some flavoured quinoa or cous cous and top with a sauce if desired.