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Photo of Lemon tarragon baked chicken by WW

Lemon tarragon baked chicken

6
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
A creamy sauce and fresh tarragon make this easy chicken traybake something extra special on any night of the week

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken thigh, skinless, boneless, raw

4 individual, medium

Mushrooms

200 g, chestnut, halved

Leek

1 medium, trimmed and thickly sliced

Fennel

1 individual, thinly sliced

Chicken stock cube(s)

1 cube(s), 125ml stock

Elmlea Alternative to Cream Single Light

125 ml

Dijon Mustard

2 teaspoon(s), level

Tarragon, fresh

20 g, coarsely chopped

Lemon

1 medium, cut into wedges, plus fresh lemon peel cut into thin strips

Mange-tout

150 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large baking dish with the cooking spray and place over a high heat. Cook the chicken for 2 minutes on each side or until browned. Transfer to a plate and set aside.
  2. Cook the mushrooms, leek and fennel in the same baking dish, stirring for 3–4 minutes or until the leek has softened. Remove from the heat.
  3. Combine the stock, cream, mustard and tarragon in a jug. Pour the cream mixture over the vegetables and top with the chicken and lemon wedges. Bake in the oven for 30 minutes or until the chicken is cooked through and the sauce has slightly thickened.
  4. Add the mangetout and bake for a further 2 minutes or until tender. Sprinkle with the lemon peel strips and serve.

Notes

Serve with 85g cooked brown rice per person

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