Photo of Lemon-herb chicken traybake by WW

Lemon-herb chicken traybake

Points® value
Total Time
50 min
15 min
35 min


Calorie controlled cooking spray

4 spray(s)

Potatoes, Raw

500 g, cut into chunks

Olive Oil

2 tablespoon(s)

Chicken breast, skinless, raw

4 medium


2 medium

Parsley, fresh

2 tablespoon(s), chopped

Rosemary, Fresh

1 tablespoon(s), chopped

Broccoli, raw

400 g, florets

Soy Sauce

1 teaspoon(s)


  1. Preheat the oven to 200°C, 180 fan, gas mark 6. Place a large roasting tin in the oven to heat.
  2. In a large bowl, toss the potatoes with 1 tbsp oil and season with salt and pepper. Carefully remove the hot roasting tin from the oven and coat with cooking spray. Spread the potatoes onto the roasting tin. Roast for 15 minutes.
  3. In another large bowl, combine the chicken, 1 tsp oil, parsley, rosemary, and garlic powder, tossing well to coat. Grate the lemon zest and squeeze the juice from 1 lemon and toss with the chicken, season with salt and pepper. Thinly slice the other lemon. In the bowl used for the potatoes, combine the broccoli and the remaining 2 tsp oil and season.
  4. After the potatoes have roasted for 15 minutes, carefully remove the tin from the oven. Add the broccoli to the tin and stir to combine with the potatoes. Clear 4 spots in the tin for the chicken and add the chicken breasts to the tin. Scatter the lemon slices over the pan. Roast for 15 minutes. Remove the tin from the oven and brush the chicken with the soy sauce, roast for another 5 minutes, until the chicken is cooked through and the vegetables are tender.