Lemony French Chicken Traybake
Oven-Crisped Croutons & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
When it comes to prep and cleanup, traybakes are très easy. This one’s as simple as tossing chicken onto a sheet pan, with a pretty combo of yellow and heirloom zucchini. The special guests are crunchy almonds and herbed ciabatta croutons. Lemon-garlic vinaigrette is a no-brainer.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Yellow zucchini
- 1 Heirloom zucchini
- 1 Lemon
- 15ml Minced garlic
- 25g Almonds
- 1 Ciabatta baguettine
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Barley • Mustard • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
4 g
Sodium
1110 mg
Total Carb
67 g
Sugars
7 g
Protein
49 g
Fibre
5 g
Preparation
Start the traybake
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- Arrange on a lined sheet pan and drizzle with oil.
- Roast, 10 to 12 min., until partially cooked.
Mise en place
- Meanwhile, quarter the lemon.
- Quarter both types of zucchini lengthwise; cut crosswise into 1-inch pieces. In a large bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Tear the ciabatta into bite-size pieces.
- In a medium bowl, make the croutons by combining the ciabatta, a drizzle of oil, the remaining spices and S&P.
Finish the traybake
- When the chicken is partially cooked, add the zucchini and croutons.
- Roast, flipping halfway, 10 to 12 min., until the chicken* is cooked through and the vegetables are tender.
- In the last 5 min., add the almonds (roughly chop if whole) and ½ the garlic.
Make the vinaigrette
- Meanwhile, in a small bowl, combine the juice of ½ the lemon wedges, the remaining garlic, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the traybake between your plates.
- Drizzle with the vinaigrette.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
