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Spring chicken traybake

Spring chicken traybake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 3

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal574
fat34g
saturates9g
carbs17g
sugars6g
fibre6g
protein45g
salt0.5g
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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

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, April 2016

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Overall rating

A star rating of 2.8 out of 5.4 ratings
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