Spring chicken traybake
1 hr 10 min
What’s especially great about this one-pan dish is that it’s completely hands-off – once you toss all the fresh ingredients together in a roasting pan, the oven takes care of the rest!
1½ pound(s), white variety, halved
3½ oz, peeled and halved
500 gm(s), trimmed
240 gm(s), halved
3 clove(s), large, crushed slightly with the flat side of a knife
3 tsp(s), chopped
Fresh lemon juice
Uncooked boneless skinless chicken breast(s)
4 breast(s), each scored 3 times
Plain fat free yogurt
½ tsp(s), heaping
- Preheat the oven to 375°F. Put the potatoes into a large roasting pan with the onions, asparagus, radishes, garlic and half of the tarragon and lemon juice, then mist all over with cooking spray. Season well and toss everything together. Arrange the chicken on top, mist with more cooking spray and season well. Cover with foil and bake for 30 minutes.
- Remove the foil and cook for another 30 minutes, until the chicken is golden and cooked through and the vegetables are tender.
- Meanwhile, mix the yogurt with the mustard and the remaining tarragon and lemon juice. Season and drizzle over the traybake just before serving.