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Preserved Lemons & Roasted Peppers Chicken Traybake

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  1. Place chicken breast in a bowl and scatter over the fresh chopped herbs, minced garlic, sea salt, black pepper, a drizzle of honey, olive oil, lemon juice and lemon rind. Combine ingredients. Place in the fridge to marinade for 2-4 hours (optional).
  2. Preheat oven to 180C. Place the chopped flame roasted red & yellow peppers, Kalamata olives and sliced preserved beldi lemons onto a large tray.
  3. Heat a pan on a medium heat. Place in chicken breasts and cook for 3-4 minutes on each side to get a golden colour.
  4. Transfer the chicken breast to the large tray and place into the oven for 20-25 minutes until chicken is thoroughly cooked.
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