Chicken & artichoke traybake
The Italian flavours of artichoke, tomatoes, oregano and lemon take this chicken traybake from simple supper to super delicious dinner
New potatoes, raw
1 large, cut into wedges
Chicken breast, skinless, raw
Artichoke hearts, cooked
480 g, 2 cans in water, drained
Lemon Juice, Fresh
4 large, halved
1 teaspoon(s), level
¼ teaspoon(s), level
- Preheat the oven to 230°C, fan 210°C, gas mark 8. Put the potatoes and onion in a large baking tray, drizzle over half of the oil and season well. Bake for 5 minutes.
- Put the chicken breasts between two large pieces of clingfilm and use a rolling pin to flatten slightly. Slice the artichokes in half and cut 1 of the lemons into thick wedges. Add the chicken, artichokes and lemon wedges to the baking tray along with the oregano and tomatoes. Season and drizzle over 1 tsp of the remaining oil. Bake for a further 20 minutes until the chicken is cooked through and the potatoes are tender.
- Meanwhile, juice the remaining lemon and whisk the juice with the rest of the olive oil, the mustard and agave syrup. Season to taste.
- Divide the chicken and vegetables between plates and serve with the dressing drizzled over the top.
Swap the chicken for skinless sea bass or cod fillets, if you like. Bake the fish for 15 minutes.