Lemon and tarragon chicken tray bake
Fresh lemon rind
2 tsp, finely grated
2 clove(s), crushed
1 tbs, chopped
Skinless chicken breast
720 g, (4 x 180g fillets)
400 g, chat variety, unpeeled
2 bunch(es), halved
250 g, vine-ripened
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.