Photo of Spring chicken traybake by WW

Spring chicken traybake

3
Point(s)
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
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!

Ingredients

Uncooked potato(es)

1½ pound(s), white variety, halved

Uncooked onion(s)

3½ oz, peeled and halved

Uncooked asparagus

500 gm(s), trimmed

Fresh radish(es)

240 gm(s), halved

Garlic clove(s)

3 clove(s), large, crushed slightly with the flat side of a knife

Fresh tarragon

3 tsp(s), chopped

Fresh lemon juice

2 tbsp(s)

Cooking spray

8 spray(s)

Uncooked boneless skinless chicken breast(s)

4 breast(s), each scored 3 times

Plain fat free yogurt

½ cup(s)

Dijon mustard

½ tsp(s), heaping

Instructions

  1. 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.
  2. Remove the foil and cook for another 30 minutes, until the chicken is golden and cooked through and the vegetables are tender.
  3. Meanwhile, mix the yogurt with the mustard and the remaining tarragon and lemon juice. Season and drizzle over the traybake just before serving.