Crunchy Chicken Tray

Exclusive Catherine Fulvio recipe for Londis

I also make this dish with added sweet potato, peppers and butternut squash for extra vegetables. It’s a great “one pot roast” – you can even add the potatoes to the tray.

crunchy chicken

Serves 4


4 to 6 Glenmor chicken fillets
3 red onions, cut into thin wedge
4 carrots, peeled and diced
2 garlic cloves, finely chopped
5 sprigs of rosemary
4 tbsp soy sauce
200ml cream
100g breadcrumbs
Salt and freshly ground black pepper
Rosemary sprigs, to garnish


  1. Preheat oven to 180°C/fan 160°C/gas 4.   Season the chicken fillets with salt and freshly ground black pepper and place them into a large gratin dish.
  2. Add the red onions wedges, carrots and garlic randomly into the dish with rosemary sprigs.
  3. Mix the soy sauce and cream together in a jug and pour over the chicken and vegetables.
  4. Sprinkle over the breadcrumbs and bake for about 25 minutes until the chicken is fully cooked. Garnish with rosemary sprigs.
  5. Serve with rice or mashed potatoes and a green salad.
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