A traybake is always a good idea, especially when you need dinner to be easy but delicious. Dijon Chicken Traybake is so easy and full of flavour that it almost feels like cheating. Surely a delicious meal should be harder than this, right? Wrong…
Because the chicken and potatoes are cooking together on the tray, I don’t need to do much else when I make this other than boil up some green beans or some other vegetable to serve alongside. I like Chilli Garlic Green Beans here although Green Beans With Lemon Butter Sauce would also work!
You don’t need much more than a roasting tin for making this recipe which makes it great for pretty much anyone, but also a good one to keep in mind if you’re cooking in a holiday home or while visiting someone else’s home. A recipe you can make anywhere is always good to keep bookmarked and this one is a crowd pleaser. Let’s get started!
Serves 3 to 4
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- Zest & juice of 1 lemon
- 60g unsalted butter, softened
- Salt & pepper
- Chopped leaves from 5 sprigs of tarragon
- 3 or 4 chicken breasts
- White bread crumbs (about 25g, but use what you need)
- 500g miniature potatoes or new potatoes, large ones halved
Method
- Preheat the oven to 180°C / 160°C Fan / 350°F.
- Toss the potatoes into a large roasting tin or sheet pan and drizzle the olive oil over them. Push them around the tray with a wooden spoon and coat them as best as you can in the oil. Make a space and then add the chicken breasts, making sure to get a little oil on their bottom sides so they don’t stick.
- In a jug add the Dijon mustard, lemon zest & juice, softened butter, salt & pepper and tarragon leaves. Beat this together with a fork until it forms a well-combined paste.
- Spread this paste onto the tops of your chicken breasts as best as you can dividing it evenly between the pieces of chicken and covering as much of the exposed chicken as possible. Press the breadcrumbs on top of of each chicken breast, embedding it into the paste so it sticks and looks well-breaded.
- Pop the roasting tin into the oven and bake for 50 to 55 minutes or until the potatoes are bronzed and cooked through and the chicken is crispy and cooked through. Serve hot with any pan juices drizzled over both the chicken and the potatoes.
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