Chicken & artichoke traybake
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 teaspoons, level
¼ teaspoons, 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.