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Lemon and herb chicken traybake

Lemon and herb chicken tray bake

Total Time
50 min
15 min
35 min
Looking for an easy and kid-friendly dinner option? Try this one-pan meal! We combine seasoned citrus chicken breast, baby chat potatoes, and tender broccoli florets, then add a pop of sunshine with lemon slices. By heating the baking pan in the oven during preheating, the potatoes get a tasty crust. For added depth and colour, brush a bit of soy sauce onto the chicken towards the end of cooking. Enjoy!


Baby potatoes

500 g, chat variety, cut into chunks

Olive oil

2 tbs, divided

Skinless chicken breast

4 medium, (800g)

Fresh flat-leaf parsley

1 tbs, chopped

Fresh rosemary

1 tbs, chopped

Garlic powder or flakes

½ tsp


2 medium


450 g, cut into florets

Reduced salt soy sauce

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Place a large baking pan in the oven. Preheat oven to 220°C (leave the pan in the oven). In a large bowl, toss potatoes with 1 tbs oil, ½ tsp salt, and ¼ tsp pepper. Carefully remove the hot pan from the oven and coat with cooking spray. Spread potatoes onto the hot pan and roast for 15 minutes.
  2. In another large bowl, combine chicken, 2 tsp oil, ¼ tsp salt, ¼ tsp black pepper, parsley, rosemary, and garlic powder, tossing well to coat. Zest and squeeze juice from 1 lemon and toss with chicken. Thinly slice the other lemon. In the bowl used for the potatoes, combine broccoli and remaining 2 tsp oil, ¼ tsp salt, and ¼ tsp black pepper.
  3. After potatoes have roasted for 15 minutes, carefully remove pan from oven. Add broccoli to pan and stir to combine with potatoes. Clear 4 spots on the pan and add chicken breasts. Scatter lemon slices over pan and roast for 15 minutes. Remove pan from oven and brush chicken with soy sauce, return to oven and cook for a further 5 minutes or until chicken is cooked through and vegetables are tender.