Lemon tarragon baked chicken
2
Points®
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.