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Spring chicken tray bake

Spring chicken tray bake

Total Time
1 hr
15 min
45 min
Fresh ingredients, simple prep and the oven takes care of the rest - no wonder one pan meals like these are such a hit with busy families.



700 g, (small), halved

Red radish

8 large, (160g), larger ones halved


3 clove(s), crushed

Fresh tarragon

¼ cup(s), leaves

Lemon juice

1 tbs

Skinless chicken breast

660 g, (4 x 165g)

Green shallot(s)

8 individual, trimmed and halved lengthways


2 bunch(es), (320g), trimmed

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Dijon mustard

½ tsp

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Place potatoes, radishes, garlic, tarragon and half the lemon juice in a large roasting tin. Lightly spray with oil, season with salt and pepper and toss well. Cover with foil and bake for 20 minutes.
  2. Meanwhile, make 3 shallow cuts across each chicken breast.
  3. Remove roasting tin from oven, uncover and turn vegetables. Place chicken, shallots and asparagus over vegetables. Lightly spray again with oil and season with salt and pepper. Bake, uncovered, for a further 20-25 minutes, until vegetables are tender and chicken is cooked through.
  4. Meanwhile, mix yoghurt and mustard with remaining lemon juice in a small bowl. Season with salt and pepper.
  5. Spoon yoghurt mixture over tray bake just before serving.


If you’ve only ever eaten peppery radishes raw in a salad, you’ll be amazed at how juicy and mellow in flavour they become when roasted with nothing more than a little seasoning.