Irish Yogurt Clonakilty Parmesan Chicken

Irish Yogurt Clonakilty Parmesan Chicken Traybake

Irish Yogurt Clonakilty Lower Fat Greek Style Yogurt is a brilliant, velvety and so versatile yogurt to enjoy not only at breakfast but as well as a great flavour enhancer for chicken recipe like this delicious version! with plenty of vegetables and a light calorie count for those who are tracking them! check for more recipes
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Course Main Course
Cuisine Irish
Servings 4


  • 4 chicken breasts part boned
  • 4 tbsp Irish Yogurt Clonakilty Low Fat Greek Style
  • 100 g parmesan grated
  • 2 clove garlic crushed
  • 2 tbsp. rapeseed oil
  • 1 red onion sliced
  • 600 g baby potatoes boiled and halved
  • 12 cherry tomato
  • 100 g mange tout
  • 50 g broccoli tender stem
  • 1 courgette diced, optional
  • 2 tbsp. fresh herbs ( sage, oregano or thyme)
  • 1 lemon zest and juice
  • salt and pepper


  • Preheat the oven to 180˚C – 200˚C.
  • In a bowl, combine half of the parmesan with the 4 tbsp of Irish Yogurt Clonakilty. Add some garlic, and oil. Season with pepper and salt. Stir and add the chicken Breast.
  • Set aside to marinate and tenderise for 20 minutes minimum or overnight if preferred in the fridge covered with cling film.
  • In your roasting tray, toss together the cooked potatoes, red onion, mange tout, broccoli, cherry tomato, courgette with a drizzle of oil and 2 tbsp of Irish Yogurt Clonakilty yogurt and sprinkle extra parmesan and seasoning. Toss to coat evenly.
  • Add the marinated chicken breast over the vegetables.
  • Sprinkle the rest of the parmesan and place in the oven for 20-30 minutes until the chicken breast are cooked through and coloured.
  • Remove from the oven, sprinkle over the chicken some fresh rosemary leaves and serve immediately.
Keyword chicken, irish yogurt Clonakilty, Kevin Dundon

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