Photo of Chicken & artichoke traybake by WW

Chicken & artichoke traybake

Points® value
Total Time
30 min
5 min
25 min
The Italian flavours of artichoke, tomatoes, oregano and lemon take this chicken traybake from simple supper to super delicious dinner


New potatoes, raw

400 g


1 large, cut into wedges

Olive Oil

4 teaspoon(s)

Chicken breast, skinless, raw

4 medium

Artichoke hearts, cooked

480 g, 2 cans in water, drained


1 medium

Lemon Juice, Fresh

30 ml


4 large, halved

Dijon Mustard

1 teaspoon(s), level

Agave Syrup

¼ teaspoon(s), level


  1. 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.
  2. 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.
  3. Meanwhile, juice the remaining lemon and whisk the juice with the rest of the olive oil, the mustard and agave syrup. Season to taste.
  4. 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.