Chicken Caesar Traybake

Name: Chicken Caesar Traybake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 skin-on chicken breasts; 8 rashers streaky bacon; 3 1/2 tbsp. olive oil; 2 ciabatta rolls; 1 romaine lettuce, quartered lengthways; 40 g Parmesan; 100 g mayonnaise; 2 small garlic cloves, crushed; 1 tsp. Dijon mustard; 1 tsp. Worcestershire sauce; 2 tbsp. lemon juice; 3 anchovy fillets in oil, drained and finely chopped

People will think you’ve made an extra effort when you serve up this delicious but easy midweek meal.

By The GH Kitchen TeamPublished: 23 April 2024

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a tray with roast chicken, lettuce, croutons, pancetta, cheese and a bowl of dressing

Our midweek meal twist on a classic chicken Caesar salad. People will think you’ve made an extra effort when you serve up this delicious but easy traybake.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

682

Ingredients

4 skin-on chicken breasts
8 rashers streaky bacon
3 1/2 Tbsp. olive oil
2 ciabatta rolls
1 romaine lettuce, quartered lengthways

FOR THE DRESSING

40 g Parmesan
100 g mayonnaise
2 small garlic cloves, crushed
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 Tbsp. lemon juice
3 anchovy fillets in oil, drained and finely chopped

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Season chicken well; place skin-side up in a large roasting tin or ovenproof serving dish. Lay bacon around chicken; drizzle over 1tbsp oil. Cook in oven for 25min, until chicken is cooked through and bacon is crisp.
2. Step 2Meanwhile, tear ciabatta into bite-sized pieces, toss in a bowl with 2tbsp oil and some seasoning. Add to chicken tin/dish for final 15min of cooking.
3. Step 3To make the dressing, finely grate 25g Parmesan and whizz in the small bowl of a food processor with mayonnaise, garlic, mustard, Worcestershire sauce, lemon juice and anchovies until combined and smooth. Season with plenty of black pepper (it shouldn’t need salt).
4. Step 4Once chicken is cooked, remove tin/dish from oven and preheat grill to high. Add lettuce wedges to the tin/dish and drizzle over the remaining ½tbsp oil. Grill for 2-3min until lettuce is slightly charred and the croutons are golden and crisp.
5. Step 5Drizzle over dressing, season with more freshly ground black pepper and shave over remaining Parmesan. Serve.

Per serving:

Calories: 516
Protein: 16g
Fat: 24g
Saturates: 3g
Carbs: 52g
Sugars: 28g
Fibre: 16g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time