Charred lemon and mustard-parmesan chicken traybake
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
A light and fresh tasting Italian-style chicken bake.
Ingredients
- 2 x 200g broccoli, trimmed and thick stalks cut lengthwise
- 1 bunch salad onions, trimmed (about 100g)
- Olive oil
- Salt and freshly ground black pepper
- 2 boneless skinless chicken breasts (about 450g), cut in half lengthwise to form 4 cutlets
- 1½ tbsp Dijon mustard
- 1 lemon, halved
- 2 tbsp grated parmesan, plus extra to serve
- 1 ball mozzarella (about 125g), torn or cut into 3cm chunks
Method
Heat the oven to 200C (180C fan) with a shelf in the centre and one 15cm from the grill. In a baking tray or roasting tin, coat the broccoli and onions with two tablespoons of olive oil and season; if anything still seems dry, add more oil. Move to the edges of the pan, creating a space in the centre for the chicken.
Generously season both sides of the meat with salt, pepper, one tablespoon olive oil and mustard, until it has a yellow paste-like coating all over, then arrange in the middle of the tin; nestle the lemon halves cut side up in the tin, too.
Roast on the centre shelf until the chicken is nearly cooked through and the broccoli is starting to brown, about 10 minutes. The chicken should look opaque on top; if you see any raw bits or pink-ish hues, put it back in the oven for another minute or two.
Remove from the oven and turn on the grill. Stir everything then top each chicken piece with a generous sprinkle of parmesan, and one or two pieces of mozzarella. Put any remaining cheese over the other ingredients.
Place under the grill on the top shelf until the cheese is bubbly and lightly browned, one to four minutes.
Carefully squeeze the lemon halves over the chicken and vegetables, then divide between plates and finish with pepper and more parmesan, if desired.
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