Parchment Roasted Airline Chicken Breast with Spring Onions


4 bone-in airline or Frenched chicken breasts

½ cup Columela Extra Virgin Olive Oil plus 2 tbsp for the spring onions

1 lemon juiced and zested

1 tbsp Maille Old Style Dijon Mustard

1 sprig rosemary minced

1 sprig thyme minced

1 tsp truffle salt

½ tsp freshly cracked black pepper

2 tsp honey

8 spring onions trimmed and halved

salt and pepper for seasoning

Prepare this recipe using our If You Care Parchment Baking Paper.


Serves 4

1. Mix together olive oil, lemon juice and zest, mustard, rosemary, thyme, truffle salt and black pepper. Place chicken in an air tight container and pour olive oil mixture over, then top with honey. Marinate in the fridge for at least one hour (feel free to do this in the morning and let marinate throughout the day).

2. Meanwhile, prepare the spring onions and drizzle with olive oil, salt and pepper.

3. Preheat oven to 400 degrees F. Line a rimmed baking sheet with If You Care Parchment Paper. Place the chicken on the parchment and pour remaining marinade on top. Place the prepared spring onions on the side next to the chicken.

4. Bake for 45 minutes or until golden brown and crisp and enjoy!

Parchment Roasted Airline Chicken Breast with Spring Onions
Parchment Paper Recipe Submission