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Photo of Lemon and tarragon chicken tray bake by WW

Lemon and tarragon chicken tray bake

Total Time
1 hr 50 min
15 min
35 min
Easy prep makes tray bakes weeknight heroes for busy families. Loaded with flavour-packed ingredients, this one will satisfy hearty appetites without breaking your Budget.


Lemon juice

2 tbs

Fresh lemon rind

2 tsp, finely grated


2 clove(s), crushed

Fresh tarragon

1 tbs, chopped

Olive oil

1 tbs

Skinless chicken breast

720 g, (4 x 180g fillets)

Baby potatoes

400 g, chat variety, unpeeled


2 bunch(es), halved

Cherry tomatoes

250 g, vine-ripened

Oil spray

2 x 3 second spray(s)


  1. Combine lemon juice and zest, garlic, tarragon and oil in a shallow tray. Season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 1 hour.
  2. Preheat oven to 200°C. Line a baking tray with baking paper. Pierce potatoes with a fork and place on a microwave-safe plate lined with paper towels. Microwave on High (100%) for 5 minutes or until potatoes are almost tender. Once cool enough to handle, cut into quarters.
  3. Transfer potatoes to prepared tray, lightly spray with oil and bake for 10 minutes. Add chicken to tray and bake for a further 10 minutes.
  4. Add asparagus and tomatoes to tray, lightly spray with oil and bake for a final 10 minutes or until chicken is cooked through and vegetables are lightly golden and tender. Serve.


TIP: Serve with lemon wedges and baby rocket leaves. Swap in oregano or basil to replace tarragon, if preferred. Uncooked marinated chicken can be frozen for up to 3 months. Thaw overnight in the fridge before cooking.