Lemon and tarragon chicken tray bake
2
Points®
Total time: 1 hr 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Easy prep makes tray bakes weeknight heroes for busy families. Loaded with flavour-packed ingredients, this one will satisfy hearty appetites without breaking your Budget.
Ingredients
Lemon juice
2 tbs
Fresh lemon rind
2 tsp, finely grated
Garlic
2 clove(s), crushed
Fresh tarragon
1 tbs, chopped
Olive oil
1 tbs
Skinless chicken breast
720 g, (4 x 180g fillets)
Baby potatoes
400 g, chat variety, unpeeled
Asparagus
2 bunch(es), halved
Cherry tomatoes
250 g, vine-ripened
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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