Spring chicken traybake
0
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Potatoes, Raw
700 g, Jersey Royal, halved
Spring Onions
100 g, trimmed and halved
Asparagus, raw
500 g, trimmed
Radish
240 g, larger ones halved
Garlic
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
Instructions
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.
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.