Spring chicken traybake

Spring chicken traybake

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(4 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins


Serves 3

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal574
  • fat34g
  • saturates9g
  • carbs17g
  • sugars6g
  • fibre6g
  • protein45g
  • salt0.5g


  • 200g purple sprouting broccoli, leaves removed
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 200g new potatoes (I used Jersey Royals), washed and halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 6 asparagus spears, washed and trimmed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ small pack tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 3 garlic cloves, peeled and bashed
  • 1 lemon, cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 6 chicken thighs, skin on
  • handful mint, leaves only



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g natural yogurt


  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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Comments, questions and tips

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29th Apr, 2016
I really enjoyed this dish, although I did add salt and oil to the chicken skins before cooking to make sure they became crispy and golden. Planning to make again soon. Thank you for sharing this recipe!
23rd Apr, 2016
Awful recipe. 50 minutes in - the broccoli is dried out and burnt, the potatoes are still rock hard, and the chicken still way off being cooked. Chucking all of this in one pan together leads to a culinary disaster. Save the brocolli. Par-boil the potatoes. Brown the chicken first to give it a head start. So annoyed that I'm the guinee pig that had to test out this recipe to find out it is an absolute disaster....thanks goodfood.
13th Jun, 2016
Honestly? Do you GENUINELY think that contributors here post recipes just to troll amateur cooks or something equally ridiculous? Do not take the fact that you are a poor cook out on those who actually contribute to the content on this link. I have made this and many other recipes listed on BBC's Good Food offering. If you had bothered to read and FOLLOW the instructions it would have become clear how you managed to bollocks your own vegetables.
17th Feb, 2018
Your reply is harsh. I often roast new potatoes, and 50 minutes is easily enough for them (probably too much - so I don't understand why they would still be hard), but 50 minutes for broccoli and asparagus is ridiculous, and the lemon slices, fresh tarragon and garlic would be burned to a crisp, so I understand the comment made.
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