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Spring chicken traybake

Jersey Royals, asparagus, purple sprouting broccoli, lemon and herbs make this one-pan dish a fresh and flavoursome supper

  • Prep: 20 mins
    Cook: 50 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 574
  • Carbohydrates 17
  • Saturated Fat 9
  • Sugar 6
  • Protein 45
  • Fat 34
  • Fibre 6
  • Salt 0.5

Nutrition per serving

  • Calories 574
  • Carbohydrates 17
  • Saturated Fat 9
  • Sugar 6
  • Protein 45
  • Fat 34
  • Fibre 6
  • Salt 0.5

Ingredients

  • 200g purple sprouting broccoli, leaves removed
  • 200g new potatoes (I used Jersey Royals), washed and halved
  • 6 asparagus spears, washed and trimmed
  • 2 tbsp olive oil
  • ½ small pack tarragon
  • 3 garlic cloves, peeled and bashed
  • 1 lemon, cut into wedges
  • 6 chicken thighs, skin on
  • handful mint, leaves only
  • 100g natural yogurt

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.

  2. Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.

  3. Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.

  4. Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.

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