Chickem Caesar Traybrake – Simple yummy Midweek dinner, high in protein and low …

Chickem Caesar Traybrake – Simple yummy Midweek dinner, high in protein and low in calories 😘😘 Recipe for 2 below:
INGREDIENTS
1Β½ tbsp olive oil
4 x skin-on, bone-in chicken thighs
300g baby potatoes, halved
2 small shallots, peeled and quartered
2 unpeeled garlic cloves
2 x Little Gem lettuces, halved
1/2 30g drained tinned anchovies
Small handful Parmesan, finely grated
3 tbsp vegan mayonnaise
1 tbsp apple cider vinegar
METHOD
Preheat the oven to fan 180Β°C. Heat Β½ 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. 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 vinegar. Remove the traybake from the oven and drizzle the dressing all over. Leave to rest for 5 minutes before serving. Enjoy!!

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