Photo of Spring chicken traybake by WW

Spring chicken traybake

Points® value
Total Time
1 hr 10 min
10 min
1 hr
What’s especially great about this one-pan dish is that it’s completely hands-off – once you toss all the fresh ingredients together in a roasting tin, the oven takes care of the rest.


Potatoes, Raw

700 g, Jersey Royal, halved

Spring Onions

100 g, trimmed and halved

Asparagus, raw

500 g, trimmed


240 g, larger ones halved


3 clove(s), crushed slightly with the flat side of a knife

Tarragon, fresh

3 teaspoon(s), chopped

Lemon Juice, Fresh

2 tablespoon(s)

Calorie controlled cooking spray

8 spray(s)

Chicken breast, skinless, raw

4 medium, each scored 3 times

Fat Free Natural Yogurt

100 g

Dijon Mustard

½ teaspoon(s), heaped


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes into a large roasting tin with the spring onions, asparagus, radishes, garlic and half of the tarragon and lemon juice, then mist all over with cooking spray. Season well and toss everything together. Arrange the chicken on top, mist with more cooking spray and season well. Cover with foil and bake for 30 minutes.
  2. Remove the foil and cook for another 30 minutes, until the chicken is golden and cooked through and the vegetables are tender.
  3. Meanwhile, mix the yogurt with the mustard and the remaining tarragon and lemon juice. Season and drizzle over the traybake just before serving.