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  /  Food   /  Parmesan Chicken Traybake

Parmesan Chicken Traybake

Parmesan Chicken Traybake

Recipe by By Chef Kevin Dundon


  • 4 chicken breasts, part boned

  • 4 tbsp. Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

  • 100g parmesan, grated

  • 2 clove garlic, crushed

  • 2 tbsp. rapeseed oil

  • 1 red onion, sliced

  • 600g baby potatoes, boiled and halved

  • 12 cherry tomatoes

  • 100g mange tout

  • 50g tender stem broccoli

  • 1 courgette, diced, optional

  • 2 tbsp. fresh herbs, (sage, oregano or thyme)

  • 1 lemon, zest and juice

  • Salt and pepper


  • Preheat the oven to 180˚C – 200˚C
  • In a bowl, combine half of the parmesan with the 4 tbsp of yogurt. Add some garlic, and oil. Season with pepper and salt.
  • Stir and add the chicken Breast. Set aside to marinate and tenderise for 20 minutes minimum or overnight if preferred in the fridge covered with cling film
  • In your roasting tray, toss together the cooked potatoes, red onion, mange tout, broccoli, cherry tomato, courgette with a drizzle of oil and 2 tbsp of yogurt and sprinkle extra parmesan and seasoning. Toss to coat evenly.
  • Add the marinated chicken breast over the vegetables. Sprinkle the rest of the parmesan and place in the oven for 20-30 minutes until the chicken breast are cooked through and coloured
  • Remove from the oven, sprinkle some fresh rosemary leaves over the chicken and serve immediately.