Greek chicken traybake with new potatoes and soft cheese
From the foundersAlexander Eriksson·Founder & CEO
An easy, flavourful all-in-one traybake with juicy chicken, freshly dug new potatoes, sweet red pointed peppers and sun-ripened vine tomatoes.
Ingredients
2 servings
- 600 gFresh chicken fillet
- 600 gDelicacy new potatoes
- 200 gRed pointed pepper
- 200 gRomantica vine tomatoes
- 100 gPlain soft cheese
- 15 gBregott® butter and rapeseed oil spread
- 1 mskOlive oil
- 1 mskDried oregano
- 2 klyftorGarlic
- 2 mskLemon juice
How to make it
- 1
Preheat the oven to 225°C and line a baking tray with baking paper.
- 2
Wash and halve the new potatoes. Cut the pointed peppers into rough chunks and halve the vine tomatoes.
- 3
Toss the potatoes, peppers and tomatoes with olive oil, crushed garlic, oregano, salt and pepper on the tray.
- 4
Cut the chicken fillets into even pieces and toss in melted Bregott, lemon juice, oregano, salt and pepper. Place the chicken next to the vegetables.
- 5
Roast in the middle of the oven for about 20-25 minutes until the potatoes are tender and the chicken is cooked through (72°C).
- 6
Dot the soft cheese over just before serving so it melts slightly against the hot vegetables.
Kitchen tips
- Use a meat thermometer in the chicken for perfectly juicy results.
- Let the soft cheese sit at room temperature for a while before serving so it is easier to dollop.
AI-generated content. Always verify ingredients and allergen information yourself.
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