Brown Butter Chicken Breast, Potato & Parsnip Traybake

with Savoy Cabbage & Walnuts

770 cals

25 mins

Description

Because everything’s better with butter! Adding a few pats to this unfussy meal ensures that everything roasts to brown, crisped, tender perfection. Load the sheet pan with chicken breasts, potatoes and cubed parsnips—these roots love to show off how easily and deliciously they can caramelize. Add Savoy cabbage partway through for some extra frills, and stir in walnuts for a few more thrills. Scatter on fresh chives, squeeze on fresh lemon, and you’re golden.

Contains:

Milk, Mustard, Walnuts

Ingredients

for 2 servings

(Double for 4 portions)

2 Chicken breasts
15ml Minced garlic
1 Bunch of chives
1 Lemon
450g Baby potatoes
200g Shredded Savoy cabbage
200g Diced parsnips
25g Walnuts
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat	36g
Saturated Fat	13g
Sodium	670mg
Total carbs	66g
Sugar	11g
Protein	50g
Fibres	12g

Recipe Instructions

Step 1: Prepare the traybake

Preheat the oven to 450°F. Halve the potatoes (or quarter if very large). In a large bowl, combine the potatoes and parsnips with a generous drizzle of oil, ½ the spices and S&P; toss well. Pat the chicken dry with paper towel; season with the remaining spices and S&P.

Step 2: Start the traybake

On a lined sheet pan, arrange the potatoes, parsnips and chicken in a single layer. Reserve the bowl. Medium-dice 2 tbsp butter (double for 4 portions) and scatter evenly over the traybake. Transfer to the oven and roast, 10 to 12 min., until beginning to brown.

Step 3: Mise en place

Quarter the lemon. Slice the chives into ¼ inch pieces. In the reserved bowl, combine the cabbage, garlic and a drizzle of oil; season with S&P. Toss well.

Step 4: Continue the traybake

Once the traybake has begun to brown, remove from the oven. Flip the chicken; stir the potatoes and parsnips. Add the cabbage. Medium-dice 1 tbsp butter (double for 4 portions) and scatter evenly over the traybake. Return to the oven and continue to roast, 14 to 16 min., stirring once halfway, until the vegetables are slightly tender. Remove from the oven and stir in the walnuts. Continue to roast, 2 to 3 min., until fragrant.

Step 5: Finish the traybake

Switch the oven to broil, 2 to 3 min., until the chicken* is cooked through and the vegetables have browned. Remove from the oven and top with the juice of 2 lemon wedges (double for 4 portions) and ½ the chives.

Step 6: Plate your dish

Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired) and remaining chives. Serve the remaining lemon wedges on the side. Bon appétit!