Greek lemon chicken traybake
Greek lemon chicken traybake
Greek lemon chicken traybake

Greek lemon chicken traybake

Greek lemon chicken traybake

Four golden, roasted free-range chicken thigh cutlets with thick-cut potato wedges meet the timeless trio of lemon, garlic and oregano. Tray bakes work their magic while you focus on more important things, like choosing the perfect wine to match. When the timer dings, serve it with our minty Greek yoghurt dressing, bright with lemon and olive oil. Add a tossed salad and dinner is done.

To Serve

Serve it with steamed broccolini, leafy greens, or a proper Greek salad

Ingredients

Free range chicken thigh cutlets (50%), potato wedges, lemon slices (4%), rice bran oil, olive oil, lemon juice, garlic powder, lemon zest, oregano, salt, lemon zest. Minty Greek Yoghurt (yoghurt (reconstituted milk, whey powder (milk), cultures), olive oil, fresh mint, garlic, salt, lemon zest), Lemon dressing (olive oil, lemon juice, Dijon mustard (mustard seeds, vinegar, salt, sodium bi-sulphite), white pepper, salt)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 390g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2730 kJ 700 kJ
PROTEIN 32.1 g 8.2 g
FAT (TOTAL) 48.3 g 12.4 g
-SATURATED 13.4 g 3.4 g
CARBOHYDRATE 19.8 g 5.1 g
-SUGARS 5.0 g 1.3 g
SODIUM 557 mg 143 mg

Allergens

Does contain: milk, sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, tree nuts, wheat
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SIZE GUIDE

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Serves 2

SERVES 2

780g- serves 2. 

To Cook

prep level
No Prep

Preheat oven (FF) to 200C. Remove the plastic film and sachets of sauce. DEFROSTED: Transfer the tray to the oven and cook for 20 minutes, drizzle over the lemon oil, return to the oven for 10 minutes or until heated through. FROZEN: Place the sachets of sauce in a bowl of water and set aside. Transfer the tray to the oven and cook for 30 minutes, drizzle over the lemon oil, return to the oven for 15 minutes or until heated through. Cover loosely with foil if getting too brown on top. Serve dolloped with the minted yoghurt, some steamed broccolini or a leafy green or Greek salad.