The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 pepper
- 1 onion
- 300g British Free Range chicken thighs
-
2 tbsp red pepper tapenade (Sulphites)(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 100g feta (use half) (Milk)
- 40g rocket
- 80g greek style yoghurt (Milk)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 2 large potatoes
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
Allergens
Contains:
Sulphites, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 687Kcal |
| 477kJ | 2874kJ | |
| Fat | 5.5g | 33g |
| of which saturates | 2.1g | 13g |
| Carbohydrates | 9g | 54g |
| of which sugars | 2.1g | 13g |
| Protein | 7.2g | 43g |
| Salt | 0.25g | 1.5g |
| Fibre | 1.5g | 9.3g |
Ingredients
Ingredients
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
-
2 tsp smoked paprika & oregano blend (use half)(smoked paprika, oregano)
- 2 large potatoes
-
2 tbsp red pepper tapenade (use half) (Sulphites)(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 80g greek style yoghurt (use half) (Milk)
- 150g British Free Range chicken thighs
- 1 onion (use half)
- 40g rocket (use half)
- 100g feta (use a quarter) (Milk)
- 1 pepper (use half)
Allergens
Contains:
Sulphites, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 869Kcal |
| 453kJ | 3635kJ | |
| Fat | 4.1g | 33g |
| of which saturates | 1.6g | 13g |
| Carbohydrates | 12g | 93g |
| of which sugars | 1.8g | 14g |
| Protein | 5.9g | 47g |
| Salt | 0.19g | 1.5g |
| Fibre | 1.7g | 13g |
High protein
New
Romesco Chicken Traybake Salad with Smokey Potatoes, Feta & Rocket
Step into summer with this vibrant salad, starring tender British free-range chicken, roasted alongside crunchy peppers, sweet onion and golden potatoes, tossed in a smokey paprika spice blend. Toss with tangy feta, fresh tomatoes and peppery rocket. A creamy romesco sauce, bursting with Mediterranean flavour, ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a small bowl
Roast the potatoes
- Dice the potatoes into 2cm chunks, then place onto the lined baking tray and toss with 1 tsp oil, half the paprika & oregano and a pinch of salt and pepper
- Roast for 10 mins, until starting to soften
Add the rest
- Meanwhile, thinly slice the pepper. Peel the onion and cut into 8 wedges
- After 10 mins, add the pepper, onion and chicken thighs to the potato tray. Toss with 1 tsp oil, the remaining paprika & oregano and a pinch of salt and pepper. Lay the chicken thighs flat onto the tray. Roast together for a further 16-18 mins, until the chicken is cooked through and the veg is soft and golden
Make the romesco sauce
- Add the yoghurt to the small bowl and crumble in half the feta. Use the back of a fork to mash until smooth, then stir in the red pepper tapenade. Season with pepper
Time to toss
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When ready, allow the chicken to rest for a few mins
- Thinly slice the chicken, then return to the tray with the rocket and vinegar. Toss to combine
Plate up
- Spread the romesco sauce onto plates. Top with the chicken and veg. Crumble over the remaining feta
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