Roast chicken traybake with caesar dressing


Serves four

For the roasted lemon chicken and crispy croutons

  • 4 tbsp U:Me Vegetable & Olive Oil Blend
  • 4 large or 8 small skin-on, boneless chicken thighs
  • 1 lemon
  • 3 sprigs fresh oregano / 1 tbsp dried oregano
  • 2 shallots
  • 2 garlic cloves
  • 1⁄2 small loaf of bread
  • 1 tsp salt
  • 1 tsp black pepper

For the avocado sauce

  • 3 tbsp U:ME Vegetable & Olive Oil Blend
  • 1 avocado
  • 1 clove garlic
  • Juice of 1 lemon
  • 1.5 tsp red wine vinegar
  • 1/4 tsp salt
  • 1 tsp Worcestershire sauce
  • 2 anchovy fillets
  • 40g grated Parmesan cheese
  • 225ml water

To serve

  • 2 cos lettuce
  • Grated Parmesan


Finely slice the lemon (removing the seeds), shallots and garlic and place in a large bowl. Add the chicken
thighs, oregano, U:Me oil and salt and pepper and toss well, until everything is covered in the oil.

Transfer to a baking tray and roast at 190C fan for 25 minutes or until the chicken thigh skin is beginning to
crisp up.

Whilst the chicken is cooking, tear up the bread into pieces around 3cm wide. After 25 minutes add the bread to the roasting tray and give it a good stir to ensure the bread soaks up some of the liquid. Turn the oven up to 200C fan and cook for 10 minutes.

Once cooked, remove the chicken thighs from the tray and rest for 10 minutes.

To make the avocado Caesar sauce, place all of the ingredients in a blender and pulse until everything has combined and the sauce is a thick, pouring consistency.

To serve, cut the cos lettuce into strips around 5 cm wide, place into a bowl and toss with the avocado Caesar sauce. Slice the chicken thighs and assemble your salad with the roasted lemons and crispy croutons on the top. Finish with a dusting of grated Parmesan. Allergens: gluten, dairy