Photo of Lemon and tarragon chicken tray bake by WW

Lemon and tarragon chicken tray bake

2 - 7
PersonalPoints™ per serving
Total Time
1 hr 50 min
15 min
35 min


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 potato

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 juice, rind, garlic, tarragon and oil in a large snap-lock bag. Season with salt and pepper. Add chicken, seal bag and shake to evenly coat. Place in fridge for 1 hour.
  2. Preheat oven to 200ºC. Line a baking tray with baking paper. Pierce potatoes with a fork and place on a microwave-safe plate lined with paper towel. Microwave on High (100%) for 5 minutes or until just tender. Halve.
  3. Place potatoes on prepared tray and lightly spray with oil. Bake for 10 minutes. Add chicken and bake for 10 minutes. Add asparagus and tomatoes and lightly spray with oil. Bake for 10 minutes or until chicken is cooked through and vegetables are golden and tender. Serve.


SERVING SUGGESTION: Lemon wedges, tarragon leaves and wild rocket leaves. TIPS: Uncooked marinated chicken suitable to freeze for up to 3 months. Truss tomatoes are small tomatoes on the vine. You can also use 250g cherry tomatoes. You can use coriander or mint instead of tarragon. You can use skinless turkey breast instead of chicken breast. Add it: 1 tbs chopped capers with juice in Step 1.