Best 3 Chicken Preserved Lemon New Potato Traybake Recipes
**Embark on a culinary journey with a tantalizing chicken traybake, a symphony of flavors that will delight your palate.**
This vibrant dish showcases tender chicken nestled amidst a medley of preserved lemons, new potatoes, and a burst of aromatic herbs. The preserved lemons impart a tangy, briny essence, perfectly complementing the succulent chicken, while the new potatoes soak up the delectable juices, becoming golden and crispy on the outside and fluffy on the inside. Each bite is a harmonious blend of tangy, savory, and earthy flavors, leaving you craving more. In addition to the main recipe, this article offers variations to suit diverse preferences, including a vegetarian version featuring roasted vegetables, a spicy harissa twist, and a creamy yogurt-based sauce for a cooling touch. With its ease of preparation and explosion of flavors, this chicken traybake promises a memorable dining experience that will leave a lasting impression.
LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY
Here's what you need: panko breadcrumbs, grated parmesan cheese, plain flour, lemon zest, garlic powder, dried parsley, salt, pepper, chicken breasts, salt, pepper, egg yolk, asparagus, cherry tomato, olive oil, lemon juice, grated parmesan cheese, salt, dried parsley
Provided by Ellie Holland
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
- Pre-heat the oven to 180°C (350˚F).
- Cut the chicken into large nuggets and season with salt and pepper.
- Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
- Place on a baking tray.
- Bake for 10 minutes.
- Flip the chicken over and add the asparagus and tomatoes.
- Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
- Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
- Enjoy!
Nutrition Facts : Calories 965 calories, Carbohydrate 107 grams, Fat 23 grams, Fiber 6 grams, Protein 82 grams, Sugar 11 grams
LEMON & OREGANO CHICKEN TRAYBAKE
An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
- Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.
Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium
ROASTED CHICKEN WITH PRESERVED LEMONS
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
- Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
- Remove from oven, and allow to rest for 15 or 20 minutes.
- Reduce juice from pan over medium heat. Pour over carved chicken.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Prep and Timing: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly. Remember to preheat your oven before you start cooking the chicken and vegetables.
- Choosing the Right Potatoes: For the best results, choose small, waxy potatoes like fingerling or baby potatoes. These potatoes hold their shape well and won't fall apart during cooking.
- Seasoning: Don't be afraid to season your chicken and vegetables generously. A good blend of herbs and spices will enhance the flavors of the dish. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
- Cooking Temperature: Cook the chicken and vegetables at a high temperature (400°F or 200°C) to ensure that they cook evenly and quickly. This will help to prevent the chicken from drying out and the vegetables from becoming mushy.
- Preserved Lemons: If you don't have preserved lemons on hand, you can make your own by following a simple recipe. Preserved lemons add a unique and tangy flavor to the dish, but you can also substitute fresh lemon zest if needed.
Conclusion:
This chicken, preserved lemon, and new potato traybake is a delicious and easy-to-make meal that's perfect for a busy weeknight dinner. The combination of tender chicken, tangy preserved lemons, and roasted potatoes is sure to please everyone at the table. Serve it with a simple green salad and some crusty bread for a complete meal. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, preheat your oven, and get ready to enjoy a flavorful and satisfying dish that's sure to impress your taste buds.
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