Chicken Caesar traybake
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Chicken Caesar traybake
This chicken Caesar traybake reinvents the classic combo into a quick and easy midweek meal. It's also high in protein and low in calories
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
385Kcal
Fat
15gr
Saturates
4gr
Carbs
19gr
Sugars
4gr
Fibre
4gr
Protein
42gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1½ tbsp olive oil
- 4 x skin-on, bone-in chicken thighs (from a 1kg pack)
- 400g baby potatoes, halved
- 200g echalion shallots, peeled and quartered
- 2 unpeeled garlic cloves
- 4 x Little Gem lettuces, halved
- 30g drained tinned anchovies
- 30g Parmesan, finely grated
- 3 tbsp light mayonnaise
- 1 tbsp white wine vinegar
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat ½ tablespoon of the oil in a large frying pan and fry the chicken, skin-side down, for 3-4 minutes, or until golden. Transfer to a large roasting tray, skin-side up.
- Toss the potatoes and shallots with the remaining oil and tip into the roasting tray to join the chicken. Bash the garlic cloves with a back of a knife and add them to the tray. Season well and roast in the oven for 25 minutes.
- Add the lettuce and anchovies to the roasting tray and toss to coat the lettuce in the roasting juices. Sprinkle the Parmesan over the chicken skin. Return to the oven for about 10 minutes or until the lettuce has wilted, the potatoes are tender and the chicken is cooked through, crisp and golden brown.
- Meanwhile, mix the mayonnaise with the white wine vinegar. Remove the traybake from the oven and drizzle the dressing all over. Leave to rest for 5 minutes before serving.
