Chicken & artichoke traybake
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The Italian flavours of artichoke, tomatoes, oregano and lemon take this chicken traybake from simple supper to super delicious dinner
Ingredients
New potatoes, raw
400 g
Onion
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
Lemon
1 medium
Lemon Juice, Fresh
30 ml
Tomato
4 large, halved
Dijon Mustard
1 teaspoon(s), level
Agave Syrup
¼ teaspoon(s), level
Instructions
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.
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