SPRING CHICKEN TRAYBAKE

Spring chicken traybake image

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

Provided by Chelsie Collins

Time 1h10m

Number Of Ingredients 10

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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

Steps:

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.
Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.
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.
Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 0.5 milligram of sodium